Shirley Camp’s Homemade Chili Sauce (like mother’s)
When I was growing up, I usually loved to be in the kitchen when mother was cooking or canning food. Even though she used the pressure cooker exclusively, that didn’t matter. There was one exception – when she was making chili sauce. For some reason the combination of spices and vinegar was a little overwhelming for me as a kid. The sauce is great on meats particularly beef.
- Yields: Approximately 6 pints
1Combine all ingredients in a large saucepot. Bring to a boil and simmer, reducing to the desired thickness. This will take up to 2 hours. Stir often to keep from scorching. Pour hot sauce into prepared hot pint jars; leave 1/2 inch headspace. Prepare the lids according to the manufacturer's recommendations. Wipe jar rims and add lids and rings. Process in a boiling water bath for 15 minutes.
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.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.