Serves: 6
Total Calories: 806
Scald tomatoes peel. Cook in a large kettle over medium heat for 15 minutes drain off half the juice. Combine remaining vegetables add to tomatoes and simmer about 1 1/2 hours. Add sugar, vinegar, salt and spices to vegetable mixture and continue to cook for 1 1/2 hours. Remove cinnamon ladle mixture into hot sterilized jars, leaving 1/2 -inch headspace. Adjust lids. Process in a boiling water bath for 5 minutes.
* Add 1 minute to the processing time for each 1,000 feet above sea level.
This Chili Sauce recipe is from the Family Favorites Cookbook. Download this Cookbook today.
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