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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Canning: Chili Sauce Recipe

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This recipe for Canning: Chili Sauce is from Dedicated with love to my mother, LaVeta Lewis., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ bushel ripe tomatoes
8-10 large onions
6-8 large bell peppers or banana peppers
4 cups vinegar
salt to taste
6-8 cups sugar
6-8 teaspoons cinnamon
3 teaspoons allspice
2 teaspoons ground cloves
10 hot peppers chopped fine
Directions:
Directions:
Cook 6-8 hour or until reduced by at least a third. Can be cooked in the oven covered with foil. Can in jars per directions.
Personal Notes:
Personal Notes:
I remember grandma would add this chili sauce to cooked hamburger meat and it was delicious. She made sloppy joes before sloppy joes were invented.

 

 

 

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