"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fifteen-Minute Chili Sauce Recipe

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This recipe for Fifteen-Minute Chili Sauce, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 qt ripe tomatoes (about 6 lb)
2 c finely chopped onion
1/2 c finely chopped sweet red pepper (optional)
1/4 c coarse pickling salt
2 c granulated sugar
1 c Heinz Cider Vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
1/8 tsp cayenne pepper

Directions:
Directions:
Scald and peel tomatoes and chop finely. Combine tomatoes, onions, peppers and salt. Let stand 2 hours; drain off juice very thoroughly (may be used in soups and stews). In large saucepan, combine drained vegetables with remaining ingredients and bring to a boil and cook uncovered 15 min or to desired consistency. Pour into hot sterilized jars and seal.

Number Of Servings:
Number Of Servings:
3 Pints

 

 

 

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