Chili Sauce
- 6 to 7 lb. real ripe tomatoes
- 2 1/4 c. white vinegar
- 1 1/3 c. sugar
- 1 large onion (chopped)
- c. chopped bell pepper
- 1 Tbsp. salt
- 1 1/4 tsp. ground cinnamon
- Tbsp. hot pepper sauce
- 3/4 tsp. ground ginger
- 3/4 tsp. ground cloves
- 3/4 tsp. ground nutmeg
- Peel, core, seed and coarsely chop tomatoes (about 13 cups). In a six to eight quart dutch oven combine all the above ingredients.
- Bring to a boil then reduce heat. Boil gently, uncovered for 1 1/2 hours or until it is thick and reduced by half. Stir mixture occasionally. Immediately ladle chili sauce into hot sterilize half pint canning jars leaving a 1/2 inch head space. Wipe the jar rims and adjust lids. Process in a boiling water canner for 15 minutes. Start time when water begins to boil. Remove jars and cool on wire rack. Makes 7 half pints.
real ripe tomatoes, white vinegar, sugar, onion, bell pepper, salt, ground cinnamon, hot pepper sauce, ground ginger, ground cloves, ground nutmeg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=32805 (may not work)