Chili Sauce IV
Ingredients
- 1 quart (24 to 28 medium-sized) peeled and chopped tomatoes
- 1 teaspoon whole cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 cup chopped, sweet red pepper
- 2 three-inch pieces stick cinnamon
- 2 cup chopped onion
- 1 hot pepper, chopped
- 1 cup firmly packed brown sugar
- 2 tablespoon celery seed
- 1 tablespoon mustard seed
- 3 cup vinegar
- 2 tablespoon salt
- 1 bay leaf
Directions
- Combine the tomatoes, sweet pepper, onion, and hot pepper.
- Put the celery seed, mustard seed, bay leaf, cloves, ginger, nutmeg, and cinnamon loosely in a thin, white cloth; tie top tightly; add to tomato mixture and boil until you have but one-half the original amount.
- Stir frequently to prevent slicking.
- Add sugar, vinegar, and salt.
- Boil rapidly, stirring constantly, about 5 minutes.
- Remove spices.
- Pack chili sauce into hot, sterile jars; fill jars to top and seal.
Other Information
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, clove, ginger, nutmeg, red pepper, cinnamon, onion, hot pepper, brown sugar, celery seed, mustard seed, vinegar, salt, bay leaf
Equipment: measuring cups, measuring spoons, knife, pot, stove, jar
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
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Equipment: measuring spoons, pot, stove
Uncooked Ripe Tomato Relish
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, mustard seed, celery, nutmeg, onion, cinnamon, green pepper, clove, salt, vinegar, sugar
Equipment: measuring cups, measuring spoons, jar, knife
Mrs P's Cold Catsup
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Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Sauce
Ingredients: tomato, green pepper, horseradish, mustard seed, brown sugar, salt, clove, allspice, cinnamon, celery seed, nasturtium, vinegar
Equipment: measuring cups, measuring spoons, knife
Mrs R's Cold Catsup
Author: Clemmie W McCloud
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Sauce
Ingredients: tomato, salt, mustard seed, nasturtium, onion, black pepper, red pepper, celery, clove, mace, cinnamon, sugar, vinegar
Equipment: knife, measuring cups, measuring spoons
Bread And Butter Pickles
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cucumber, green pepper, onion, red pepper, salt, sugar, tumeric, mustard seed, clove, celery seed, vinegar
Equipment: measuring cups, measuring spoons, knife, strainer, pot, stove
New:
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
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Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove