GRANDMA BARRETTE'S CHILI SAUCE

GRANDMA BARRETTE'S CHILI SAUCE image

Yield 4 pints

Number Of Ingredients 11

Previous Next

12 cups tomatoes, cut in 1/8's; ripe and peeled
3 cups finely chopped inner celery
2 cups chopped onions
1/4 cup pickling salt
2 cups sugar
1 cup cider vinegar
2 tbsp. mustard seed
1/16 tsp. cayenne
1 medium green pepper, finely chopped
1 6 oz. can tomato paste
1/2 tsp. allspice

Steps:

Place tomatoes in boiling water for 2-3 minutes to remove skins. Cut into 1/8 size pieces. Finely chop celery, onions. Mix tomatoes,celery, onions, and pickling salt and let stand in large bowl overnight. Drain veggies in bowl the next day but do not press down mixture. In a large cauldron, place veggie mixture, sugar, cider vinegar, mustard seed and cayenne and allspice. Boil for 45 minutes or until the celery is soft. Stir frequently. Add green peppers, and tomato paste and boil 15-30 minutes longer or until chili sauce is good consistency. Pour in sealer jars and seal.