The Chili Sauce Recipes

Steps:

• Whisk all the ingredients together in a small saucepan.
• Place over medium heat.
• When mixture begins to bubble reduce heat to low and simmer for 30 minutes.
• Cover and cool.
• Refrigerate when cold.

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Steps:

• Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

Steps:

• Use a large porcelain or stainless kettle.
• Scald, peel and quarter tomatoes.
• Put peppers, pepper pods, and onions through a food grinder.
• Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
• Stir frequently to prevent scorching, and do not scrape bottom of pan.
• Add salt if needed.
• Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
• TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.

Steps:

• Use large tins (28-ounce) of plum tomatoes and do NOT drain.
• Combine all ingredients in a large heavy pot.
• Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
• Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
• Stir chili sauce often as it cooks.
• Pour chili sauce into hot, sterilized jars and seal.
• Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
• Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.