Name: Canned Chili Sauce
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6 servings
Cuisine: North America, Southwest
Ingredients: 4 quarts chopped peeled tomatoes (about 24 large); 2 cups chopped onions; 2 cups chopped sweet red peppers (about 4 medium); 1 serrano pepper, finely chopped; 1 cup sugar; 3 tablespoons salt; 3 tablespoons mixed pickling spices; 1 tablespoon celery seed; 1 tablespoon mustard seed; 2-1/2 cups white vinegar

Ingredients

4 quarts chopped peeled tomatoes (about 24 large)

2 cups chopped onions

2 cups chopped sweet red peppers (about 4 medium)

1 serrano pepper, finely chopped

1 cup sugar

3 tablespoons salt

3 tablespoons mixed pickling spices

1 tablespoon celery seed

1 tablespoon mustard seed

2-1/2 cups white vinegar

Instructions

1 Let the tomato mixture simmer

2 In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.

3 Make the spice bag

4 Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up the corners of the cloth and tie it with string to form a bag. Add the bag to the tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.

5 Ladle the mixture into jars and process

6 Add the vinegar; cook to desired thickness. Discard the spice bag. Carefully ladle the hot mixture into hot pint jars, leaving 1/2-inch headspace. Adjust the caps. Process for 15 minutes in a boiling-water canner. Editor's Tip: Water bath canning is used to preserve high acid foods, like this sauce. You can use a large stockpot if you don't have a boiling-water canner.