Chili Seasoning Sauce
- Yields: 5 Pints
1Wash 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).
2Measure 5 pints puree into large saucepan, add pouch of Mrs. Wages Chili Seasoning Mix and sugar. Mix well.
3Bring 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.
4To can, pour boiling hot into clean, hot, pint canning jars, leaving 1/2-inch head space. Adjust lids
5Process 35 minutes in boiling water bath. Boiling water should cover jars by one inch.
6Test jars for seal 12 hours after canning. If jars are not properly sealed, refrigerate and use within a week.
7Label 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.
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.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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