Even if you have a small garden, nature can bless you with a bumper crop of vegetables. This is a great recipe to use tomatoes and peppers.
The sauce is a great condiment for meats and savory pies.
Canning Sweet Chili Sauce
- 6 lbs tomatoes, peeled, seeded, finely chopped
- 2 cups chopped onion finely chopped
- 1 cup green pepper finely chopped
- 1 cup celery finely chopped
- 1 cup red pepper, finely chopped
- 2 tbsp jalapeño pepper finely chopped
- 1- 1/2 cups white vinegar
- 1 cup brown sugar or sugar substitute
- 1 tsp salt
- 4 inch cinnamon stick
- 1 large bay leaf
- 2 tsp mustard seed
- 1 tsp celery seed
- 1/2 tsp black peppercorns
- 1/2 tsp whole cloves
- 1 tsp. all spice berries
- 2 cloves garlic minced
- 1 tsp celery seed
- 1 tsp ginger ground
- 1 tsp mace ground
- 1 tsp. nutmeg ground
- 1/2 tsp. chili powder ground (optional)
Prepare your Canning Supplies
- Place 7 clean mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside. Heat the sealing discs in hot water. Keep jars and sealing discs hot until ready to use.
Preparing the Tomatoes
- The most efficient way to peel tomatoes is to cut a cross into the bottom of the tomato, then place in a pot of boiling water for about a minute until you see the skin start to wrinkle.
- Peel, core and chop tomatoes; place in colander. Let stand 15 minutes; discard drained liquid. Measure 12 cups (3000 ml).
Assemble the ingredientss
- Combine tomatoes, onions, green pepper, celery, red pepper, jalapeño pepper, vinegar, sugar and salt in a large stainless steel saucepan.
- Place cinnamon stick, bay leaf, mustard seed, celery seed, whole cloves, allspice berries and peppercorns in a square of cheesecloth, tie to create a spice bag. Add to tomato mixture.
- Bring chili sauce to a boil, stirring frequently. Boil gently; uncovered, stirring occasionally, until volume is reduced by half, about 2 hours. Stir in garlic, ginger and nutmeg in the last 15 minutes of cooking time.
- Ladle sauce into a hot jar to within 1/2 inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chili. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chili.
- When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. Time for 15 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars.
- Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.