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Spicy Chili Sauce
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    Spicy Chili Sauce

  • 4 quarts chopped, peeled, cored tomatoes (about 24 large)
  • 1 1/2 cups chopped sweet green peppers (about 3 medium)
  • 2 cups chopped onions (about 2 medium)
  • 1 1/2 cups cider vinegar, 5% acidity
  • 1 1/2 cups sugar
  • 1 tablespoon salt
  • 1 tablespoon celery seed
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon cloves

    Instructions
    Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

    Combine all ingredients in a large saucepot. Bring to boiling; simmer until desired consistency, about 1 to 2 hours. Stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

    Process 15 minutes in a boiling-water canner.

    Yield: about 6 pints.

    Note: Chili sauce is not a bright red color because ground spices are used.

    From: ???
    Posted By: Recipe Source (S.O.A.R.)
    Post Date: ???

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