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Chili Sauce

relishes/preserves, sauces

10 cups chopped peeled tomatoes
3 cups chopped onion
1 3/4 cups cider vinegar
1 1/4 cups granulated sugar
1 cup (each) chopped sweet green and red pepper
1 cup chopped celery
1/4 cup chopped seeded hot peppers
1 tablespoon (each) salt and celery seeds
2 tablespoons pickling spice

In large saucepan, combine tomatoes, onion, vinegar, sugar, green and red peppers, celery, hot peppers, salt and celery seeds. Tie pickling spice in cheesecloth bag; add to pot and bring to boil. Reduce heat and simmer, stirring often, until thickened, about 1 1/4 hours. Discard spice bag. Meanwhile, fill boiling water canner two-thirds full of water. Thirty minutes before filling jars, start to boil. Wash, rinse and air-dry canning jars. In saucepan, boil new canning lids for 5 minutes. Using funnel and 1/2 cup measure, scoop relish into jars, leaving 1/2-inch headspace. If necessary, wipe rims with damp paper towel. Cover with lids; screw on bands fingertip tight. Return jars to canner; if necessary, add enough boiling water to cover by at least one inch. Cover and return to rolling boil; boil for 15 minutes. Transfer to rack; let cool for 24 hours. Check for seal, ensuring that lid curves downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

Contributor: Canadian Living Magazine, September, 2001

Yield: four 2-cup jars

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