24 medium tomatoes, peeled and cored
4 green peppers, ground
8 medium onions, ground
1 1/2 tsp cinnamon
1 1/2 tsp ground allspice
1 tsp ground cloves
4 tsp salt
1 pint sugar
1 pint vinegar
Chop tomatoes into large kettle. Add remaining ingredients. Bring to a boil, simmer for 3-4 hours until thick. Fill hot sterilized canning jars, and process.
8 pounds ripe roma tomatoes, cored
3 red sweet peppers, seeded
3 green peppers, seeded
1 small stock of celery, chopped
6 white onions, chopped
4 cloves garlic, minced
In muslin bag, tie: 1 1/2 tsp allspice, 1 1/2 tsp whole cloves, 1 stick cinnamon
1 1/2 c light brown sugar
2 T salt
1 tsp fresh ground black pepper
1 1/2 tsp mustard seeds
1 tsp dry mustard
2 dried hot peppers, crushed
2 c cider vinegar
Put tomatoes through a medium blade grinder. Place in colander to drain while grinding peppers and preparing other ingredients. Combine tomatoes, peppers, celery, garlic, onions and bring to a boil then simmer 45 min. Add remaining ingredients except vinegar, and bring back to a boil and simmer uncovered until thick. Add vinegar and boil to correct consistency. Discard spice bag. Pour into hot sterilized jars and process.
25 large, ripe tomatoes, peeled and chopped
5 medium onions, chopped fine
3 small green peppers, chopped fine
2 c cider vinegar
2 c sugar
2 T salt
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
1 tsp ginger
*optional - 2 hot red peppers, chopped fine
Combine all ingredients, boil until thick, about 2 hours. Seal in sterilized jars, process.
1 peck tomatoes (12-14 pounds)
4 c finely chopped celery
2 1/2 c finely chopped onions
2 green peppers, finely chopped
6 inches stick cinnamon
1 1/2 tsp ground cloves
1 T dry mustard
4 1/2 c brown sugar
4 c cider vinegar
Peel and core tomatoes, slice in chunks into large kettle. Cook 15 minutes, drain off half (about 6 cups) of the juice (use for drinking or cooking). Add celery, onion, and green pepper; simmer about 1 1/2 hours. Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt. Continue cooking 1 1/2 hours. Remove cinnamon. Fill hot pint jars to within 1/2 inch of top; adjust lids. Process.
2 quarts ripe tomatoes, peeled and sliced
2 green peppers, cleaned and cut up
2 onions, cut up
1 pint vinegar
1 T salt
1/2 c brown sugar
1 tsp ground cloves
1 tsp ground allspice
1 tsp black pepper
Combine ingredients and cook until very thick, stirring frequently. (Will take at LEAST 4 HOURS) Fill pint or 1/2 pint jars and process. Makes 4 pints.
4 quarts chopped tomatoes
2 C chopped onions
1 C chopped green peppers
1 C chopped red peppers
2 T salt
1 C sugar
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
2 1/2 C vinegar
Cook tomatoes and let stand - as tomatoes settle, take out watery fluid. Add all other ingredients. Cook slowly until desired thickness. If you turn the heat way down you can enjoy the aroma of cooking chili sauce all day long! Pour into sterilized jars, seal and process.