1 teaspoon cloves
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.
Posted By: Recipe Source (S.O.A.R.)
Post Date: ???
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