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14.1.5 How To Evaluate Recipes 3. Chili Sauce I




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

14.1.5 How To Evaluate Recipes 3. Chili Sauce I

24 large ripe tomatoes 2 C cider vinegar
1 small bunch celery, chopped 2 T salt
6 onions, chopped 1 t pepper
3 cloves garlic, minced 1 t dry mustard
3 sweet red peppers, seeded and chopped
2 T whole allspice, tied in a bag 1 1/2 C light brown sugar

Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and
excess juice and chop the pulp finely. Put the pulp in a large kettle, bring
to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear
liquid that comes to the top of the tomatoes while they are cooking. Add the
remaining ingredients and cook for 30 min. Discard the spice bag and continue
to cook for about 1 hour longer, or until thick, stirring occasionally. Seal
in hot sterilized jars.

 

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