Mel's Chili Sauce
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
12-16 pint jars
ingredients
- 24 large tomatoes, diced
- 4 green bell peppers, diced
- 2 red bell peppers, diced
- 5 large yellow onions, diced
- 3 tablespoons salt (heaping)
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon dry mustard
- 1 teaspoon ground nutmeg
- 3 1⁄2 cups vinegar
- 2 1⁄2 cups brown sugar
- 1 cup celery, grated
directions
- Combine all ingredients in non-aluminum pot (recipe is acidic).
- Simmer ingredients over medium heat, stirring occasionally and slightly mashing vegetables as they cook.
- Cook until thickened (about an hour).
- Place in 1-pint (1/2-liter) canning jars.
- Let stand, cool, and seal using hot-water canning method.
- NOTE: Can place in 1/2-pint (1/4-liter) jars for smaller sloppy joe recipe using 1-lb ground beef.
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Reviews
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Very Good! I agree with other posters about letting it simmer longer. My sauce turned out a little thin but I still had the best sloppy joes ever. At first I couldn't put my finger on what made this sauce so good and unique. Then I figured it out. It was the ground cloves. That's was actually made the sauce for me.
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Just getting finished canning this recipe and the smell is great and intial tastes say its a winner. I used a 5 gallon pail of cherry tomatoes and just kind of tweeked the recipe. Doubled the spice list. Used 6 cups of white vinegar, 5 cups of brown sugar. Added 4 small cans of tomato paste and 20 cloves of minced fresh garlic. As others simmered 5 hours and finished it in the crockpot overnight on "keep warm" to get the thicker sauce. Made 1/2 hot with jalapeno peppers. I got 24 pints from it. I can tell, its going to be GOOD!
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I was very happy to find a recipe for sloppy joe mix. This is good! There is a lot of chopping, but if you have an electric chopper or food processor, it speeds things up. I agree that the cooking time took a lot longer than an hour - at least 3 hours, longer if you want a thicker sauce. I cooked mine for quite awhile, and finally put it in the slow cooker overnight. By morning, it was the right consistency and ready for canning. I also processed mine in a blender to get a "smooth" sauce. My four kids wouldn't appreciate red or green bits of anything, unless we're talking M&M's. After putting it in the blender, the texture and thickness were just right! I processed mine in a hot bath for 30 mins. and my yield was seven pints.
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I haven't actually used this yet, but I made the sauce yesterday. It took quite a bit longer for mine to simmer - about 3 hours until it was reduced and thickened. I still thought it looked a little thin, but we'll see how it works. Next time I make it I may add some tomato paste as a thickener. I got 10 pints out of the recipe and it tasted very yummy when I tested it. I processed my pints in a boiling water bath for 15 minutse per a Ball Blue Book chili sauce recipe. I can't wait to try this out for sloppy joes!
RECIPE SUBMITTED BY
Andy Wold
Salt Lake City, UT