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Audra's Chili Sauce |
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Serves: 128 Print this RecipeI thought I didn't like chili sauce until my friend gave me a jar of hers. I had to have the recipe and have devoured all I made last canning season! It's quite scrumptious. Makes 8 pints or 128 (2 tablespoon) servings 8 pounds or 24 medium tomatoes, scalded, peeled, diced 6 onions, chopped 6 stalks celery, diced 4 cups white vinegar 2 cups sugar 1/4 cup prepared horseradish 2 tablespoons salt 2 tablespoons dry mustard 1 1/2 tablespoons mixed pickling spices, tied in a cheesecloth bag 1 teaspoon paprika Combine all ingredients in a large stainless steel pot. Cook, stirring occasionally to prevent scorching, for one hour. Add 3 green peppers, chopped. Cook on low heat to prevent boiling, uncovered, until thick (about 4 to 5 more hours), stirring occasionally. Fill clean pint jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath for 15 minutes at altitudes of 0-1000 ft, 20 minutes at altitudes of 1001-6000 ft, or 25 minutes at altitudes above 6000 ft. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Fresh Salsa Audra's Chili Sauce Mole Sauce Cheese Dip Freezer Salsa |
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