Audra's Chili Sauce
8 pints or 128 (2 tablespoon) servings
I 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.
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 spice, 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.
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