Going back home to visit my sick
86 year young uncle brought back bitter-sweet memories.
When I was in college, my grandparents always
sent me home with something from the garden. My uncle picked right up where
they left off, and this time was no different. Although he was very ill, I came away with a big bag of
tomatoes and peppers and a recipe for home made chili sauce that I am going to share with you.
Here is Margaret's recipe:
3 1/2 quarts tomatoes peeled and chopped
3 cups celery, chopped
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1/4 cup salt
1 cup vinegar
2 1/4 cups sugar
2 1/2 teaspoons pickling spices, tied in cloth
Here is how I did it:
1. In large sealable container, place chopped tomato, celery onion, bell pepper and salt. Mix and place in refrigerator overnight. Drain well.
2. Place tomato mixture in large stock pot over medium high heat. Add vinegar, sugar and pickling spice. Begin timing after mixture comes to a rolling boil. Cook for approximately 1 hour or until the desired of thickness is reached.
3. While sauce is cooking, place jars and lids (not rings) in boiling water. When sauce has reached desired thickness, remove jars from boiling water using tongs. Pour mixture into jars using a sterilized funnel, leaving 1/2-inch head space. Remove lids one at a time using a canning magnet. Place sterilized lid on jar; add ring and tighten. Place in cool place away from drafts. Thejars are sealed when you hear the classic "pop" and the air space in the lid is inverted.
Servings: 28 Yield: 3 1/2 pints
Preparation Time: 1 hour
Cooking Time: 1 hour
Inactive Time: 12 hours
Total Time: 14 hours
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
When I was in college, my grandparents always
sent me home with something from the garden. My uncle picked right up where
they left off, and this time was no different. Although he was very ill, I came away with a big bag of
tomatoes and peppers and a recipe for home made chili sauce that I am going to share with you. 3 1/2 quarts tomatoes peeled and chopped
3 cups celery, chopped
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1/4 cup salt
1 cup vinegar
2 1/4 cups sugar
2 1/2 teaspoons pickling spices, tied in cloth
Here is how I did it:
1. In large sealable container, place chopped tomato, celery onion, bell pepper and salt. Mix and place in refrigerator overnight. Drain well.
2. Place tomato mixture in large stock pot over medium high heat. Add vinegar, sugar and pickling spice. Begin timing after mixture comes to a rolling boil. Cook for approximately 1 hour or until the desired of thickness is reached.
3. While sauce is cooking, place jars and lids (not rings) in boiling water. When sauce has reached desired thickness, remove jars from boiling water using tongs. Pour mixture into jars using a sterilized funnel, leaving 1/2-inch head space. Remove lids one at a time using a canning magnet. Place sterilized lid on jar; add ring and tighten. Place in cool place away from drafts. Thejars are sealed when you hear the classic "pop" and the air space in the lid is inverted.
Servings: 28 Yield: 3 1/2 pints
Preparation Time: 1 hour
Cooking Time: 1 hour
Inactive Time: 12 hours
Total Time: 14 hours
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
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