Spicy Chili Sauce
4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 1/2 cups chopped sweet green peppers (about 3 medium)
2 cups chopped onions (about 2 medium)
1 1/2 cups cider vinegar, 5% acidity
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
Prepare Ball brand or Kerr brand jars and closures according to instructions
found in Canning Basics.
Combine all ingredients in a large saucepot. Bring to boiling; simmer until
desired consistency, about 1 to 2 hours. Stir frequently to prevent sticking.
Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar
rim clean. Place lid on jar with sealing compound next to glass. Screw band down
evenly and firmly just until a point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 6 pints.
Note: Chili sauce is not a bright red color because ground spices are used.