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Recipe
Chili Sauce
by jenmcmillin on July 26, 2009 in Canning
Recipe Description
This is a sweet and savory sauce that is a great compliment to potatoes – and can be used for Sloppy Joes! It comes from my wonderful German great-grandmother, who always made it for my dad. His favorite way to eat it was with a spoon.
Preparation Instructions
1. Combine all ingredients into a large stock pot.
2. Boil slowly until thick.
3. Seal while hot.
**Side note – it’s hard to judge how many jars you will get out of this recipe. The last time I made it, we had approximately 2 quart jars. However, this recipe is easily doubled.**
Ingredients
- 18 whole Tomatoes, Peeled And Chopped
- 2 whole Green Peppers, Seeded And Chopped
- 1 whole Onion, Chopped
- 1 cup Brown Sugar
- 1 cup Vinegar
- 1 Tablespoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Allspice
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Comments
debsdiner on 7.26.2009
This sounds awesome, I am going to make it this week and let you know of my results. Thanks a bunch!
nataleafromok on 8.7.2009
I would love to try this but do you have to pressure cook this or water bath cook??? I’m new to canning, but can’t wait to try it. Thanks.
zippy11455 on 8.8.2009
This sounds like the recipe my mother made when I was a kid. Thanks for posting it. I’ve been looking to try to recreate what she made. My mom used to pour this over the top of meatloaf when it was partially baked. It would sink into the top of the meatloaf and sort of caramelize the surface with a rich tomato flavor. So good. We also ate her Chili Sauce with potatoes, scrambled eggs, hamburgers, etc. It was kind of a chunky, homemade version of ketchup.
nataleafromok- my mother always did a water bath canning with this. Between the tomatoes and the added vinegar it certainly is acidic enough to skip the pressure canning and not risk botulism. Not sure how long she did the water bath though. The Chili Sauce recipe in the Ball canning book says 15 min for 1/2 pint jars in water bath. That should work for this too.
auntpolly on 9.16.2010
This sounds just like the one my mom made also! My favorite way to use it is in bean soup—I know how that sounds, but it is very very good. Thanks for the memories!
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