Aunt Betty's Famous Chili Sauce

By Tweed

My mom makes some of the best meatloaf I have ever eaten; but as good as it is; it just isn't the same without Aunt Betty's chili sauce. When she had the time to can; it was quite a treat to get a mason jar or two of her best garden treat.

Ingredients

• 1 Peck (15 lbs) of skinned ripe Tomatoes
• 1 Quart of yellow onions - Chopped Fine
• 3 Sweet peppers (green or red)
• 1 Quart Dark Vinegar
• 4 Tbls Salt
• 6 Cups of Sugar
• 2 tbls ground cloves
• 2 tbls of Ground Allspice
• 2 tbls cinnamon

Details

Servings 10
Preparation time 60mins
Cooking time 500mins

Preparation

Step 1

Wash tomatoes and peel Skins off.

Finely chop onions and peppers (use food processor or grinder)

In large pot combine all wet/liquid ingredient and mix well

In separate bowl, mix all dry ingredients well and stir into pot

Bring to boil and then simmer until thick, stirring often.

Be careful not to let it stick to the bottom of the pot! Nothing will ruin your chili sauce quicker than a burnt bottom.

Canning Instructions:

Pre-heat canning jars (we place our in dishwasher and remove after dry cyle, hot)

Take chili sauce from pot and ladel into hot canning jars, tops should seal as jars cool. You will hear popping as they seal.

Be sure to check your lids to make sure they have sealed properly. The true great taste of the chili sauce comes from the fermentation in the jar.

Refrigerate only opened jars