GRANDMA'S CHILI SAUCE

Grandma's Chili Sauce image

Provided by Amy Alusa

Time 3h

Number Of Ingredients 16

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16 c chopped cored peeled tomatoes (about 16 medium)
6 onions, chopped
6 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
2 c cups white vinegar
1 c lightly packed brown sugar
1 clove garlic, finely chopped
1 Tbsp freshly grated or drained bottled horseradish, optional
1 Tbsp celery salt
1 Tbsp mustard seeds
1 Tbsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground mace or nutmeg
1 tsp ground cloves
7 7 ball® (16 oz) pint glass preserving jars with lids and bands

Steps:

1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.