Short-Cut Chili Sauce

Name: Short-Cut Chili Sauce
Yield: Makes 5½ pints
Ingredients: ¼ c. salt; 1 c. chopped green pepper; ¼ c. brown sugar, firmly packed; 2 c. sugar; 3 qts. chopped peeled tomatoes; 2 c. chopped onions; 3 c. chopped celery; 1½ tsp. mixed pickling spices; 1½ tsp. pepper; 1 c. white vinegar

Preparation info

Makes
5½ pints

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Swirl some of this into baked beans

Ingredients

3 qts. chopped peeled tomatoes
3 c. chopped celery
2 c

Preserve
Sauce
Vegan
Gluten-free
Spicy

Method

Combine tomatoes, celery, onions, green pepper and salt. Let stand overnight. Drain in colander, but do not press vegetables.
Place vegetable mixture in large kettle and add sugars, pepper, pickling spices tied in a cheesecloth bag and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Remove spices.
Ladle into hot jars; adjust lid