Chili Sauce
As always, use firm, fresh, ripe
vegetables--without bruises, soft spots or cracks.
Wear rubber gloves when handling the jalapeno
peppers. Recipe yields 7 or 8 half-pints.
List of Ingredients
12 c. prepared tomatoes (about 15 medium)
2 c. chopped onions (about 3 small)
2 c. chopped green peppers (about 2 small)
1 c. chopped red pepper (about 1 small)
2 tbsp. chopped jalapeno peppers
1 1/2 c. white vinegar
1 1/2 c. granulated sugar
1 tsp. salt
4-inch cinnamon stick
1 bay leaf
2 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. each: whole cloves whole black
peppercorns
Cheesecloth for a spice bag
1-2 large garlic cloves, finely minced
1/2 tsp. each: ground ginger
ground nutmeg
Recipe
Preliminaries: Gather, wash and inspect 8 lids,
screw bands and half-pint jars (see above). Get
out flat-bottomed boiling-water-bath canner, with
rack to hold jars. Put rack, jars and water in
canner (see above), ready to heat.
Prepare Ingredients: Peel, core and chop
tomatoes. To make peeling easy, blanch them first
by submerging in boiling water for 30-60 seconds,
then transferring immediately to ice water. Skins
slip off easily. Place chopped tomatoes in a
colander to drain for :15. Discard juice. Measure
12 cups chopped tomatoes into a large stainless
steel or enamel saucepan.
Cut onions, and the green, red and jalapeno
peppers. Combine with tomatoes. Stir in vinegar,
sugar and salt.
In center of a square of cheesecloth, collect
cinnamon stick, bay leaf, mustard and celery seed,
cloves and peppercorns. Gather cheesecloth
around spices, and tie to make a bag. Add to
tomato mixture. Stir in garlic, ginger and nutmeg.
The Cooking: Set pan on Boiling Plate and bring
mixture to a boil, stirring frequently. Then transfer,
uncovered, to Simmering Oven, to cook until
volume is reduced by half. This may take about
2:00. Check and stir occasionally.
Pre-heat Equipment: As sauce nears its final
thickness, pre-heat jars on Boiling Plate (see
above), then move to Simmering Plate. When
sauce is just about ready, pre-heat lids, by either
boiling :05
Fill & Seal Jars: Once sauce has reduced by half,
remove from oven. Take empty jars from canner
one at a time to fill. Ladle hot chili sauce into jar,
leaving 1/4" head-space. Seal, and return to
canner (see above). Process in boiling water bath
(see above) for :15 at elevations to 1,000 ft.
(Process :20 at 1,001-3,000 ft.; :25 at
3,001-6,000 ft.; :30 at 6,001-8,000 ft.; :35 at
8,001-10,000 ft.)
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