|
Category: |
Category: |
| |
|
|
|
Ingredients: |
Ingredients: 4 Quarts Ripe Tomatoes, peeled and chopped
3 cup finely chopped White Onions
1 cup finely chopped Green Pepper
1 cup Finely chopped Sweet Red pepper
2 cup Sugar
1/4 tsp. Cayenne pepper
3 cup White Vinegar ( I use aged apple cider vinegar) Option: 1½ C. of each vinegar
1 tsp. whole Cloves
3 3" Cinnamon Sticks
1 Tbsp. Mustard Seed
Cheesecloth (old, clean knee high or stocking will work just as good)
|
|
Directions: |
Directions:In cheesecloth add cloves, mustard seed and cinnamon sticks; tie off in a bag. (old knee high works well to tie into bag. In a large heavy kettle (Dutch oven) add all ingredients, including spice bag. Stir until sugar is dissolved. Cook slowly until thickened to desired consistency. about 2-3 hours over low heat. the longer it cooked the more flavorful the sauce. Remove spice bag from sauce before packing. Yields about 5 pints. This can be quickly hot packed into canning jars of 1 or ½ pint sizes.
see below. |
| |
|
Hot pack canning of chile sauce |
|
Ingredients: |
Ingredients: Hot clean canning jars of desired size. With proper size lids for jar put them into a pan
of boiling water. Fill jars with hot sauce, wipe rim clean, take a lid from water, put on jar, screw jar ring down tight and let cool at room temperature. You will hear lids pop has they seal themselves.
|
|
Directions: |
Directions:With proper size lids for jar put them into a pan of boiling water. Fill jars with hot sauce, wipe rim clean, take a lid from water, put on jar, screw jar ring down tight and let cool at room temperature. You will hear lids pop has they seal themselves. |
|
Number Of
Servings: |
Number Of
Servings:~5 pints |
Personal
Notes: |
Personal
Notes: This is the Chile sauce I use in Spanish rice and this is the sauce my Grandmother made for the top of meatloaf and also used on hamburgers and hot dogs and homemade beef Barbeque/Sloppy Joes (recipe included in book).
|
This recipe for Chili Sauce - Great Grandma Smith is from