Chili Sauce 1959 Vrp 001 Recipes

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

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.