Approximately 6 lb. fresh, fully ripe tomatoes
1 pouch MRS. WAGES Chili Seasoning Mix for 5 pints
2 tablespoons granulated sugar
Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores and remove skins. Cut into halves or quarters, then blend in blender or food processor to smooth consistency (puree).
If fresh tomatoes are not available, use home-canned tomatoes. Blend tomatoes and liquid from 5 pints of home-canned tomatoes, or five 1-pound commercially canned tomatoes into a smooth puree. Or the puree can be made with four 6-ounce cans of tomato paste mixed with 7 cups of water.
Measure 5 pints puree into large saucepan, add pouch of MRS. WAGES Chili Seasoning Mix and sugar. Mix well.
Bring sauce to a boil. Reduce heat to medium for 25 minutes. Stir frequently. Sauce is now ready to eat, or to can or freeze for future use. To freeze, pour into freezer containers and store.
To can, pour boiling hot into clean, hot, pint canning jars, leaving 1/2-inch head space. Adjust lids
Process 35 minutes in boiling water bath. Boiling water should cover jars by one inch.
Test jars for seal 12 hours after canning. If jars are not properly sealed, refrigerate and use within a week.
Label and store in a cool, dry, dark area.
To use this mix, try combining 1 pint of chili seasoning sauce, 1 can of pinto (or kidney) beans, and 1/2-1 pound of browned ground beef, and heat for 20 minutes. It tastes as if it had been simmering slowly all afternoon.
Yield: 5 pints
