Makes about 12 cups (3 L) sauce

Garden Chili Sauce

  • 12 cups peeled and chopped 3 L tomatoes
  • 3 cups diced onion 750 mL
  • 2 cups diced green pepper 500 mL
  • 2-6 diced banana peppers
  • 5 cloves garlic, sliced
  • 2 cups sugar 500 mL
  • 1 cup white vinegar 250 mL
  • 2 tbsp salt 30 mL
  • 1 tbsp dill seed 15 mL
  • 1 tbsp celery seed 15 mL
  1. Prepare jars for preserving by washing and air-drying. Wash Snap lids by hand and air-dry. Wash all utensils to be used in preserving (tongs, ladles, funnel, etc). Prepare a large pot of water, bringing up to a simmer while preparing preserves.
  2. Place tomatoes, onion, peppers and garlic in a pot and bring up to a simmer. Cook for 15 minutes, until peppers are soft. Add sugar, vinegar, salt and spices and continue to simmer until excess water has cooked away and mixture is sauce consistency, about 20 minutes.
  3. To pack jars, warm Snap lids in hot tap water (not boiling water). Immerse jars to be filled into the large pot of water and simmer for three minutes. Remove and tip over on a clean tea towel to drain. Using a jam funnel, ladle chili sauce into jars, filling to 1⁄4" from the top. Wipe any preserves that dripped on the top of the jars and screw on Snap lids until "finger tight" (do not tightly fasten). With tongs, immerse filled jars into boiling water and boil for 15 minutes. Carefully remove jars from pot and let cool upright on a tea towel.
  4. After the jars have cooled to room temperature, check that the lids have sealed (the lids should appear concave, and should not move when the top is pressed). Any jars that have not sealed should be stored in the fridge and consumed. Label and date jars and store in a cool dry place for up to a year.

 

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