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14.1.5 How To Evaluate Recipes 4. Chili Sauce II




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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 4. Chili Sauce II

4 qt ripe tomatoes, peeled and chopped
1 C chopped onions 2 sticks cinnamon
1 1/2 C chopped red peppers 2 C vinegar
1 1/2 C chopped green peppers 1 C sugar
1 1/2 t whole allspice 3 T salt
1 1/2 t whole cloves

In a large preserving kettle, combine the tomatoes, onions, and peppers.
Add the spices, tied in a bag, bring the mixture to a boil and cook until it
is reduced to half its volume, stirring frequently. Add the vinegar, sugar,
and salt and boil rapidly for 5 min., stirring constantly. Discard the spice
bag. Pour into hot jars and seal.

 

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