1940 Old Fashioned Chili Sauce Recipes

CHILI SAUCE

Steps:

• Peel tomatoes by placing them in boiling water for 30 seconds and then plunging them into cold water. The skin will slide right off. If it doesn't, plunge them in the hot water again.
• Wrap all the whole spices in a little cheesecloth bag.
• Rough chop the remaining ingredients. Don't worry about it being pretty, just chop them up into pieces between 1/4" - 1/2".
• Put all the ingredients into a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer and simmer until thick and reduced by 1/3rd. This will take many hours. 5-10 hours depending on the type of tomatoes you use.
• Taste as you go! If after 3 hours you find you like the taste of it, then remove the spice bag and continue to simmer until thickened. I always leave my spice bag in until the end though.

CHILI SAUCE 1959 (VRP 001)

Steps:

• Set out a large, heavy sauce pot or kettle and three 1 pint jars with covers
• Rinse tomatoes
• Taking a few at a time, dip tomatoes in boiling water for several seconds
• Peel, cut out, and discard stem ends
• Cut tomatoes into quarters
• Discard the seeds
• Coarsely chop the tomatoes (enough to yield 9 cups)
• Measure into the sauce pot the vinegar, brown sugar, and salt
• Tie spices in a spice bag (see Cucumber Pepper Relish)
• Add spice bag to the sauce pot and put over medium heat
• Stir until sugar is dissolved
• Bring mixture to boiling
• Add the chopped vegetable and cook rapidly until thick, stirring frequently to prevent sticking
• Length of cooking time will vary with ripeness of tomatoes
• Meanwhile, wash,sterilize, and drain jars and covers (see Cucumber Pepper Relish)
• When sauce is thick, skim to remove foam
• Fill drained jars immediately and seal tightly

THE CHILI SAUCE RECIPE

Steps:

• Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
• Cover bowl and let stand for a minimum of 8 hours; overnight is best.
• Drain thoroughly and place in a large, heavy saucepan with a lid.
• Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
• Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
• Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
• Simmer mixture until thickened again, about 25 minutes.
• Remove spice bundle in cheesecloth bag and discard.
• Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
• Process in a boiling water bath for 10 minutes.
• Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.

GRANDMA'S CHILI SAUCE

Steps:

• 1. Scald tomatoes in boiling water for 3 minutes; cool in cold water.
• 2. Core, peel, and finely chop tomatoes. Finely chop onions, green peppers and celery and place all in very large pot.
• 3. Add vinegar, sugar and remaining ingredients to tomato mixture in pot and bring to boil.
• 4. Cook until cooked through and all vegetables are soft, approximately 30 minutes.
• 5. While vegetables are cooking, prepare water bath canning, bringing enough water to boil to cover pint jars with 1-2 inches of water.
• 6. Fill pint canning jars to within 1/2 inch of top, place lids and screw tops onto jars and place in water bath canner.
• 7. Process 40 minutes.

GRANDMOTHER'S CHILI SAUCE

Steps:

• Mix all dry ingredients in a large saucepan.
• Add the vinegar; tomatoes, and onions; mix well.
• Bring to a boil over medium heat.
• Continue to cook, uncovered until it is reduced by half.
• Cool.
• Cover tightly and store in the refrigerator.