I am looking for a decent chili sauce recipe to can--- more like Heinz Chili Sauce but with sugar, not high fructose corn syrup. I have seen many recipes but many are just hot like taco sauce. I do not see chile peppers even listed on grocery store "Chili Sauce" bottles, though I cannot imagine that it would be bad to include a little. I would appreciate any ideas. Thanks!

Isabella

On 8/18/2014 4:26 PM, Isabella Woodhouse wrote:
>
> I am looking for a decent chili sauce recipe to can--- more like Heinz Chili Sauce but with sugar, not high fructose corn syrup. I have seen many recipes but many are just hot like taco sauce. I do not see chile peppers even listed on grocery store "Chili Sauce" bottles, though I cannot imagine that it would be bad to include a little. I would appreciate any ideas. Thanks!
>
> Isabella
>
Take a look at the chili sauce recipe here Isabella:
http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf

I don't usually make chili sauce because we never get enough tomatoes to
do so but this one sounds like what you're looking for and has sugar in it.

The University of Georgia food safety web site is about the best out
there now and it has a search set up that will get you pretty close to
what you want. I have it bookmarked in about three or four folders, just
in case I forget where it is.

Only thing happening here is that Miz Anne is making another batch of
basil pesto. There goes all my hoarded Parmesan cheese again. I have
about talked her into taking the rest of the basil to her church group
this coming Friday evening. I bet those ladies would like to have it. <G>

At 10 am this morning the heat index was 107f, it rained a bit this
afternoon and the heat index went up. Not enough rain I guess. I need to
get a better weather station, my is about 25 years old and appears to be
wearing out.

George, listening to Tilly Dawg snoring on the couch in my office

Thank you so much, George. That does look like it has great potential. You know, I searched that site and came up with zilch. Go figure. I am swimming in green peppers right now and hoping they will ripen for me. But they would be nice in chili sauce I imagine. Hmmm.... and I have a taste for jambalaya too. Yum.

I now have over 40 pints of B&B pickles and not one more jar will fit in my little downstairs fridge. The cucumber plants look mostly dead now but they keep producing cucumbers! We planted some late ones too. Oh good grief. It is very humid here and has been raining for several days. Usually at this time of the year, the lawns have all turned brown but everything is lush green this year. Wow, such a lovely treat.

The other day, I happened upon some of my tomato marmalade in the back of my cupboard... from 2008. Some people would be horrified to know that I opened and ate some. It was delicious and perfectly fine. I had expected that it might have lost its "zip" after so long but it was awesome. Tomorrow, I need to do a bunch of pesto for the freezer. The pine nuts cost an arm and a leg so I will use walnuts instead this time. Regards

Isabella

On Mon, 18 Aug 2014 14:26:36 -0700 (PDT), Isabella Woodhouse
> wrote:

>
>I am looking for a decent chili sauce recipe to can--- more like Heinz Chili Sauce but with sugar, not high fructose corn syrup. I have seen many recipes but many are just hot like taco sauce. I do not see chile peppers even listed on grocery store "Chili Sauce" bottles, though I cannot imagine that it would be bad to include a little. I would appreciate any ideas. Thanks!
>
>Isabella

Have no idea what Heinz Chili Sauce is like but, the included recipe
is my version of what most of us in this part of the country call
"chili sauce". It's been one of my favourite condiments since I was a
kid in the late 1930s. Hopefully, if we get enough tomatoes from the
garden this year we'll make another batch.

@@@@@ Now You're Cooking! Export Format

Chili Sauce # 1

Condiments, Sauces

6 qt tomatoes; peeled and chopped
4 large onions; peeled and chopped
1 bunch celery; chopped
1 sweet red pepper; seeded and chopped
2 sweet green pepper; seeded and chopped
1 hot pepper; chopped
3-1/2 cups brown sugar
4 cups white vinegar
1 tablespoon pickling salt
2 tablespoons pickling spice; tied in muslin bag

Place all ingredients except pickling spice in large saucepan. Tie
pickling spices in muslin or cheesecloth and add to pot.
Bring mixture to a boil and simmer for 2 hours or until sauce reaches
desired consistency.
Pour into hot, 1 pint jars, affix lids and process in BWB for 20
minutes.

NYC Nutrilink: N3067^11529,N0^00000,N2765^11143,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N230^02048
NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.91 **

Ross.
Southern Ontario, Canada