Preserving Method: Water Bath Canning
Makes about 8 (16 oz.) jars
Upgrade from a standard ball game chili dog with Ball®’s homemade Chili Sauce.
With fresh Thai red chilis and chili powder tamed by the sweetness of brown sugar, you’ve got a
real winner on your hands.
- 9 lbs. tomatoes, peeled and roughly chopped (about 4
- 6 onions, chopped
- 3 red bell peppers, seeded and chopped
- 6 Thai red or Anaheim chilis, seeded and
- 6 garlic cloves
- 2 cups apple cider vinegar
- 1 cup light brown sugar
- 1 Tbsp. salt
- 1 Tbsp. mustard seed
- 1 Tbsp. grated horseradish (optional)
- 2 Tbsp. chili powder
- 2 tsp. allspice
In This Recipe
1. Place tomatoes, onions, red peppers, chilies and garlic in the bowl of a food
processor, working in batches, pulse until evenly chopped but still chunky, or until smooth if you
2. Combine all ingredients in a large stainless steel pot and bring to a boil over high
heat, stirring frequently. Lower heat and simmer until thickened, about 1 ½- 2 hours, stirring
occasionally to prevent scorching. Sauce is done when it’s thick enough to hold shape on a spoon.
3. Prepare boiling water canner while chili sauce is cooking. Heat jars in simmering water
until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
4. Ladle hot chili sauce into a hot jar leaving a ½ inch headspace. Remove air
bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling
water canner. Repeat until all jars are filled.
5. Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars
stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center
Pairs well with: Hot dogs