Canning Chili Sauce Like Mom Used to Make

fresh red chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Dried chilies are often more affordable and have a longer shelf life.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being a healthier option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient and often cheaper than fresh.

Start by preparing the ingredients for the chili sauce.

Chop 2 stalks of celery using a chopper.

Chop 1 green bell pepper (substituting for red) using the same chopper.

Chop 1 large onion, using smaller onions from the garden to make up the size.

Core the 16 tomatoes before blanching them in boiling water.

Boil the tomatoes until the skins start to peel, then transfer them to ice water to cool.

Peel the tomatoes and chop them into chunks using a ceramic knife.

In a pot, combine the chopped tomatoes, 0.67 cups brown sugar, 1 cup white vinegar, 1 tablespoon table salt, and 3 tablespoons pickling spice in a tea infuser.

Mix the ingredients in the pot and bring to a simmer.

Simmer the mixture for about 1.5 hours, stirring occasionally until it thickens to desired consistency.

Sterilize jars for canning and fill them with the chili sauce, leaving a half-inch headspace.

Use a bubble tool to remove air bubbles from the jars and wipe the rims clean.

Seal the jars with lids and place them in the canner.

Process the jars in the canner for 25 minutes.

Remove the jars from the canner and let them cool, leaving the rings on for 24 hours before labeling.

Cooking Techniques

Equipment Needed

Spice Level: