Chili Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 pints | |||||||||
| INGREDIENTS: | ||
| 1 gallon tomatoes | 2 cups sugar | 1-3/4 cups white vinegar |
| 1-1/2 cups chopped celery | 1 cup chopped onions | 3/4 cup chopped sweet green pepper |
| 2-1/4 teaspoons pickling salt | 1-1/2 teaspoons ground cinnamon | 1-1/2 teaspoons ground ginger |
| 1 teaspoon mustard seeds | ||
| 1 | Peel and chop the tomatoes. In a large preserving kettle, combine all ingredients. Cook slowly for 2 hours. |
| 2 | Ladle the hot sauce into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes. |