Directions: |
Directions:Chop fruits and vegi's and put in a large non-aluminum pot. Tie spices in cheesecloth making a bouquet garni and throw in pot. Cook 2 - 2.5 hours. Stir frequently until cooked down. Can be canned for future use or easy to make 1/2 recipe for a smaller batch. Here are some tips for canning: Have your canning equipment assembled and ready to go. Mason jars are made especially for home canning and are designed with a specially threaded mouth for proper sealing with mason lids. Can ONLY with mason jars for sterility of product. Check all jars, rings and lids carefully. Discard any with imperfections that may prevent airtight sealing. Jars should be free of nicks or cracks on top sealing edge and lid rings should be free of dents or rust. Lids themselves are always best used when new. Wash jars in hot, soapy water and rinse well. I use the boiling method. Bring to a boil your largest kettle of water. Place the cleaned jars in simmering water for 15 minutes. Keep jars in hot water until ready to use. Boil lids according to package directions. Once Chili is done cooking, take a jar out of water with a jar lifter or long handled canning tongs, spilling water back into pan. Spoon Chili into jar. Wipe jar rim with clean towel. Place lid on jar with button side up. Screw rings on firmly, but don't force. Place filled, hot jars on a towel, allowing 2" of air space on all sides for jars to cool evenly. You'll know a good seal has been made when the lid snaps down during the cooling process. Cool to room temp, then store in a cool place. Sorry, I didn't make notations as to how much it makes, so you'll have to estimate the number of jars you'll need as you go along. Have a lot on hand and use what you need. |
This recipe for Anna Pyrce's Chili Sauce is from