- 6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite
diced regular or low sodium tomatoes, drained
- 2 Tbsp sugar
- 1 pouch Mrs. Wages® Chili Base Mix
WASH fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold
water. Cut out cores, remove skins and puree to smooth consistency in
blender or food processor. This should yield about 10 cups tomatoes. If
using canned tomatoes, drain liquid.
COMBINE pureed tomatoes, sugar and Mrs. Wages® Chili Base Mix
in a large non-reactive saucepan. Do not use aluminum. Bring mixture
to a boil. Stir occasionally. Reduce heat and simmer 25 minutes. Stir
occasionally. Chili Base is ready!
SERVE. Use immediately or pour into containers and let cool. Store
covered in refrigerator for up to 1 week.
FREEZE. Pour into freeze-safe containers and let cool. Store covered in
freezer up to 1 year. Store thawed product in refrigerator up to 1 week.
CAN. Prepare home canning jars and lids according to manufacturer’s
instructions for sterilized jars. Pour hot sauce into clean hot pint canning
jars, leaving 1-inch headspace. Remove air bubbles, wipe rim and cap
each jar as it is filled. Process jars for 40 minutes* in boiling water bath
canner. Turn off heat, carefully remove canner lid, and let jars stand for 5
minutes in canner. Remove jars. Let jars sit undisturbed to cool at room
temperature for 12 to 24 hours. Test jars for airtight seals according to
manufacturer’s directions. If jars do not completely seal, refrigerate and
consume within 1 week. Use shelf-stable product within 1 year.
