| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning, Check | 8 | Servings | |
INGREDIENTS
| 3 | qt | Chopped, stemmed, and peeled Tomatoes |
| 2 | lg | Green peppers; stemmed, seeded and chopped |
| 8 | md | Onions; peeled and chopped |
| 1 | c | Chopped celery |
| 1 1/2 | c | Brown sugar |
| 2 | c | Vinegar |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground nutmeg |
INSTRUCTIONS
The recipe makes about eight 1 pint jars. Use the basic equipment for boiling water bath canning. 1. Organize and prepare ingredients, equipment, and work space. 2. Combine tomatoes, peppers, onions, and celery in preserving kettle. heat to boiling, then reduce heat and simmer 1 hour, stirring occasionally. 3. Stir in all remaining ingredients and simmer 20 to 30 minutes longer, stirring frequently. 4. Ladle hot chili sauce into the hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the inside of each jar to release any air bubbles. Add additional chili sauce, if necessary, to within 1/4 inch of tops of jars. 5. Wipe tops and threads of jars with a damp clean cloth. 6. Put on lids and screw bands as manufacturer directs. 7. Process in boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 19. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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