Ingredients:
2 1/2 quarts tomatoes, chopped ( about 8 pounds)
2 cups onions, chopped
2 cups green peppers, chopped
1 1/4 cups sugar
1 tablespoon cinnamon, ground
1 tablespoon allspice
1 tablespoon cloves
1 tablespoon salt
1 1/2 cups white vinegar
Directions:
This will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots.
Tomatoes have a terrible tendency to “catch” and burn and if that happens, your entire batch can be spoiled.
In the kettle combine all of the ingredients.
Bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. This will take from 1 to 3 hours depending on how much juice the tomatoes contained.
Stir regularly and often while the sauce is cooking.
When the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner.
Chili sauce should be processed for 15 minutes.
Servings: Serve
Time preparation: 0 min.
Time total: 0 min.