Chili Sauce - the Classic
This recipe – or something like it – has been in every Canadian families recipe treasury for generations – how better to use some of those tomatoes that are ripening faster than you can ever hope to eat them? Delicious with meats and cheeses… or chips!
INGREDIENTS
- 12 cups peeled ripe tomatoes, cut in eighths
- 3 cups finely chopped inner celery
- 2 cups chopped onion
- 1/4 cup pickling salt
- 2 cups sugar
- 1 cup cider vinegar
- 1/16 tsp cayenne pepper (or to taste)
- 2 Tbsp mustard seed
- 1 finely chopped medium green pepper
- 1 6-ounce can tomato paste
METHOD
- Pour boiling water over about 3 1/2 quarts tomatoes to blanch for 1 minutes.
- Drain. Peel and cut into eighths, then measure 12 cups, well packed.
- Stir in the chopped celery and onion, and sprinkle with the pickling salt and stir in and let stand overnight.
- In the morning, drain through colander to drain off excess liquid but do not press it.
- Turn into large kettle (not enamel) and add sugar, vinegar, mustard seed and cayenne and boil for 45 minutes, or until celery is tender and tomatoes are cooked to a mush, stirring frequently.
- Now add finely chopped green pepper and the tomato paste and boil 15 to 30 minutes longer or until green pepper is tender and all is of chili sauce consistency.
- Pour into sterile jars and seal.
For safe home-canning tips out the Bernardin web-site
Scan the recipe index for other ways to get into a
delicious pickle!
