Saturday, June 14, 2014

Lorraine's Chili Sauce

1 peck tomatoes (12-14 pounds), peeled and cored
1 pound of celery (about 2 bunches), chopped (~4 cups total)
1 quart small onions, ground (about 2.5 cups)
3 green peppers ground (about 2.5 cups)
6 cinnamon sticks
1 1/2 tsp ground cloves
1 Tbsp dry mustard
2 pounds brown sugar
1 quart cider vinegar
1/4 cup salt

Scald tomatoes, peel, core and slice in chunks, into a large kettle. Cook 15 minutes. Drain off half (about six cups) of the juice (do NOT skip this step). Use the reserved juice for drinking or cooking. Add celery, onion, and green pepper. Simmer about 1.5 hours. Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt.

Continue cooking for 1.5 hours. Remove cinnamon. Fill hot pint jars to within 1/2 inch of top. Adjust lids. Process in boiling bath for 5 minutes (Start timing when water returns to a boil).

Yield: 9 pints