This is an old family recipe . . . one I confess I do not love. My mother, on the other hand does. She was moaning the other week about not having had the time of the energy to make a batch this year. I question that because if we have had anything during the pandemic it is time!
Whatever - Paul and I went off to the market to purchase the necessary ingredients (the tomato lady said we were 'saints' for doing this thankless task LOL). Later that day we spend the afternoon chopping, cooking, and processing 8 pints of Chili Sauce.
Of course it proved to be the hottest day of the fall.
I'm used to a spicier chili sauce. I think many people are these days with Sriracha, Tabasco, salsa and other hot sauces. This is one of those old recipes from a time when there were no Asian hot sauces and spicy wasn't a thing. It is a sweet sauce with flavour from the spices. While there isn't heat there is plenty of flavour.
Mom said it was good so I guess we did OK with something we don't like. :-)
Chili Sauce
30 ripe tomatoes (8 lb) about a level 6 quart basket or 2-3litre baskets
2 ½ cups chopped onion (5-6 medium cooking onions)
2 ½ cups chopped sweet red peppers (4 or 5 medium)
1 large bunch celery, chopped finely
1 ½ cups white sugar
2 Tbsp. salt
4 cups cider vinegar
1 Tbsp. whole cloves
3 Tbsp. whole allspice
½ – 1 Tbsp. celery seed
Blanch tomatoes in boiling water (about 2 – 3 minutes).
Spoon tomatoes into ice cold water and peel, core and cut into pieces. Place in a large pot. Add the onion, peppers, celery, sugar, salt and cider vinegar and mix well.
Tie the cloves, allspice and celery seed loosely in a cheesecloth bag and immerse in mixture.
Cook, uncovered, on the stove over medium high heat until it boils down and thickens to a desired consistency (about 2 – 2 ½ hours). Stir frequently.
Remove from heat and remove the spice bag.
Ladle into hot, sterile jars and seal immediately. Process for 15 minutes in caner.