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Shirley Camp’s Homemade Chili Sauce (Like Mother’s)

YieldsApproximately 6 pints

Canning expert Shirley Camp shares her family recipe for chili sauce.

Shirley Camp’s Homemade Chili Sauce (Like Mother’s)

 4 qt peeled, cored and chopped tomatoes
 2 cups finely chopped onions
 1 1/2 cups chopped sweet peppers (red, yellow, or green or a combination)
 1 1/2 cups granulated sugar
 1 Tbsp Mrs. Wages® Canning and Pickling Salt
 1 Tbsp celery seed
 1 Tbsp ground allspice
 1 Tbsp ground cloves
 1 Tbsp ground cinnamon
 1 Tbsp ground ginger
 1 cup white vinegar (5% acetic acid)
1

Combine 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.

Nutrition Facts

0 servings

Serving size

Approximately 6 pints