Chunky Chili Sauce
Note: I seldom process the filled jars in a boiling water bath. As an option, you may process the filled jars in a boiling water bath for 15 minutes.
- Preparing Time: 1 hour
- Total Time: 5 hours
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups white vinegar
- 6 quarts ripe tomatoes cored, peeled and chopped
- 1/2 bunch of celery chopped
- 6 medium onions chopped
- 1-1/2 medium green pepper seeded and chopped
- 1 red hot pepper seeded and chopped
- 1 oz. pickling salt
- 2-1/2 cups brown sugar
- 1 tbsp. pickling spice
- 1/2 tsp. mustard seed
- Carbohydrate 62.699485000243 g
- Cholesterol 0 mg
- Fat 1.37181 g
- Fiber 11.5838253099918 g
- Protein 7.877265 g
- Saturated Fat 0.313335 g
- Serving Size 1 1 Recipe (1139g)
- Sodium 36.0597500121507 mg
- Sugar 51.1156596902512 g
- Trans Fat 0.23628 g
- Calories 361 calories
Blanch, peel and core tomatoes before chopping. Prepare spice bag using pickling spice and mustard seed tied in a bag. In a large kettle, combine prepared tomatoes, celery, onions, peppers, vinegar, salt and spice bag. Bring contents to a slow boil stirring occasionally. Lower heat and simmer uncovered for 3-1/2 to 4 hours. Continue simmering until desired consistency is reached. When chili sauce has reached the desired thickness, add the brown sugar and cook an additional 30 minutes. Pack in sterile canning jars.
