quote:Originally posted by Tristan Indiana
Here's one I'm curious about. My mom, a very good Hoosier cook, use to make and can something she called chili sauce each summer.
My Mother (in Illinois) also made it. Here is a recipe from
http://www.recipezaar.com/recipe/getrecipe.zsp?id=80913 that sounds very much like what she made, though I think she used white sugar instead of brown sugar.
Chili Sauce Recipe 6 quarts ripe tomatoes
3 large onions, minced
1/2 cup coarse pickling salt
3 cups diced celery
2 large red bell peppers, seeded and diced
1/3 cup whole mixed pickling spices (tied in cheesecloth bag)
3/4 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
4 cups brown sugar
Makes 12 cups, Time: 12 hours (9 hrs. prep.)
1. Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
2. Cover bowl and let stand for a minimum of 8 hours; overnight is best.
3. Drain thoroughly and place in a large, heavy saucepan with a lid.
4. Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar,
then cover; over medium heat, bring this to a boil.
5. Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
6. Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart
or acidic, you may need a little more brown sugar).
7. Simmer mixture until thickened again, about 25 minutes.
8. Remove spice bundle in cheesecloth bag and discard.
9. Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
10. Process in a boiling water bath for 10 minutes.
11. Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.
