Grandma's Chili Sauce

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Preserving Method: Water Bath Canning

  1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes. 
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Grandma's Chili Sauce | Chili Sauce Recipe - Ball® Fresh Preserving is rated 4.4 out of 5 by 22.
Rated 5 out of 5 by from so much chili sauce, I love it! This makes a nutballz amount of chili sauce. If you have a small family, maybe too much, but great for me and my clan. Thanks!
Date published: 2017-08-23
Rated 5 out of 5 by from So Good Tastes just like Mom's This is my second year making this and cant wait to eat it. My mom always made this when I was growing up and it was my favorite. Now I can make it too. It was such a hit when my sister and brother found out I had the recipe they both wanted some. I shared but just a little. This year Im making more.
Date published: 2016-09-29
Rated 5 out of 5 by from Just Like Mom's (even better!) Growing up in the midwest and having a large garden, my mother always made chili sauce in the summer. Although I was never a huge fan, my son was so I decided to make him some using this recipe. Oh my gosh, I'm a grownup convert! Really liked the extra spices in this (mom just used cinnamon and cloves), and the use of celery seed instead of chopped celery and the mustard seed instead of ground mustard. I simmered it an extra hour or so to really thicken it up, jarred it, and froze it instead of processing. Gonna make some more this weekend while I can still get local tomatoes!
Date published: 2016-09-09
Rated 5 out of 5 by from Judgement and common sense required. If you read an ingredients list, and do not like one of the ingredients, do not use it. If you do not care for cinnamon, leave it out. If you like it spicier, add some spice. This is a great recipe to have on hand for quick put together meals. Topping for stuffed peppers, cabbage rolls or meatloaf. Rice, eggs, noodles, and much more.Very similar to Hungarian Letcho. You can reheat and add meat also. I fried chunks of pork belly and added it, served over hot noodles. I also reheated, blended with an immersion blender, and added curry powder. Beautiful curry gravy to serve over lamb, chicken, pork or vegetables. Well worth the effort canning and having in the pantry for cold chilly evenings.
Date published: 2016-09-09
Rated 4 out of 5 by from Chili Sauce Chili Sauce is not a Latin Dish, it is more than likely found in American Irish households than anywhere else. It accompany's Turkey or cold cuts. Chicken, too. Thanksgiving Dinner in our home was not complete without the Chili Sauce, which are Grandmother or Mother would make. Today's recipe like this one, is different than the days of old as they actually used many more spices. It was a spicy companion to turkey.
Date published: 2016-05-03
Rated 4 out of 5 by from Grandmother has been watching from above Glad I found this couldn't find her original one It smells like hers did when cooking though tasted close when bottling" this was a family project. 1 did peppers 1 tomatoes 1 bottles 1 ground everything all 4 stured 2 youngest put in bottles and cleaned up kitchen. Will put some on my eggs in the am..,,
Date published: 2015-10-08
Rated 5 out of 5 by from Just like mom's, (almost). Mom's getting up in years and couldn't remember or find her recipe for the mouth-watering Chili Sauce she used to make when I was a kid. I remember coming home from school and smelling that awesome smell from a block away. I found this recipe and thought I'd give it a try. I was a little leery of the spices, especially the cinnamon, so I decided to modify it a little. I left the cinnamon and horseradish out and only added 1/2 teaspoon each of the allspice, nutmeg and cloves. That worked out great and it tastes divine. I still have that heavenly smell wafting through my house a day later and I love it!
Date published: 2015-10-06
Rated 5 out of 5 by from Good Traditional American Chili Sauce This is a good basic recipe for traditional Chili Sauce,not to be confused with hot sauce or tex/mex chili sauces. It is more ketchup like in nature and can be used similarly. I do reduce the cinnamon and very slightly increase the clove to suit me.
Date published: 2015-09-18
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