Chili Sauce This recipe came from my mom. She got it from an old Kerr canning book.
November 2011 - I crossed out the pounds. Those who have used this by the pound amount have only gotten about half the number of pints.
1 gal (6 ¼ pounds) ripe tomatoes, peeled and cored before measuring
2/3 cup white onions, chopped
1 ½ cups sugar
1 teaspoon nutmeg
¾ teaspoon Tabasco sauce
½ teaspoon curry powder
5 teaspoons salt
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon dry mustard
2 cups cider vinegar
Put tomatoes and onions through food chopper. Add all other ingredients and boil 2 hours or until thick, stirring frequently to prevent scorching. Pour into sterilized jars to within ½ inch of the top. Process in boiling water bath 10 minutes. Yield 5 – 6 pints. The processing time is for 4500 ft elev.
