One of the most delicious chili sauces you will ever come across.
In fact, you’ll probably claim it as “your own” and pretend you invented the recipe. Go ahead!
Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Water bath or steam canning
Yield: 6 x quarter-litre (1/2 US pint / 250 ml) jars
Headspace: 1 cm (1/4 inch)
Processing time: 15 minutes either size jar
Yield: 6 x quarter-litre (1/2 pint) jars
Serving size: 2 tablespoons
Fat: .3 g
- 2.5 litres of canned, crushed tomatoes (10 cups / 80 oz)
- 600 g onions, chopped coarsely (4 cups / 1⅓ pounds / 4 large)
- 900 g bell peppers, cored, seeded and chopped coarsely (2 pounds / 6 cups / 6 large)
- 125 g refined white sugar (1/2 cup / 4 oz) OR 1 teaspoon liquid stevia
- 2 tablespoons pickling salt OR 2 tablespoons salt sub
- 2 tablespoons cinnamon
- 750 ml apple cider vinegar, 5% acidity or higher (3 cups / 24 oz)
- 1½ teaspoon chipotle chile powder (optional)
- few dashes liquid smoke (to taste) (optional)
- Combine in a pot all the ingredients from the tomatoes down to the salt.
- Whisk the cinnamon into the vinegar, then add to pot (otherwise you may be chasing cinnamon lumps for hours.)
- Add the remaining ingredients.
- Bring to a boil, then lower to a good steady simmer for about 3 hours, stirring frequently.
- Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
- Leave 1 cm (1/4 inch) headspace for either size jar.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jar for 15 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
More information about canning tomatoes in general.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
Australia and New Zealand vinegar strength special notes.
- Instead of canned, crushed tomatoes you can use 4.5 kg / 10 lbs / 2 dozen large fresh tomatoes. Peel them to reduce the bacterial load, then coarsely chop them. (Plus, you really want the tomato peel out or it will go very stringy in this recipe.)
- If you used slicing tomatoes (tomatoes with a lot of juice in them), it will take quite a while to boil it down thick.
- If you double the recipe, it’s best to use two large pots if at all possible — that way, you get twice the surface for evaporation / more efficient thickening.
- No, that is not too much cinnamon.
- If you want a plainer chili sauce, omit the liquid smoke and instead of the chipotle chile powder, use 1 teaspoon cayenne pepper.
- You can play with the hotness and spice seasonings to taste. Do not cut back on the acid (the vinegar and lemon juice); do not use any kind of starch thickener (flour, corn starch or Clearjel even) as that can interfere with heat reaching through to the centre of the jars during processing time. Do not add any additional “low-acid” ingredients such as celery or more onion, pepper etc. You may swap out some of the Bell pepper for equal weights of a hotter pepper.
- The vinegar can be white or cider vinegar, 5% or higher.
- You can swap out 250 ml (1 cup / 8 oz) of the vinegar and replace with an equal amount of bottled lemon juice to brighten the flavour.
“Aunt Mary Goodsell’s Chili Sauce.” In: Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2009. Page 360.
- Changed tomato component to canned, with fresh as optional, to make the recipe more accessible year round and to urban people;
- Suggested option of partial lemon juice swap, to brighten the flavour;
- Added chipotle powder and liquid smoke for smokey taste.
Per 2 tablespoons / 30 ml
- 42 calories, 299 mg sodium
Sugar and Salt-Free Version
Per 2 tablespoons / 30 ml
- 33 calories, 9 mg sodium
- Weight Watchers PointsPlus®: 2 to 4 tablespoons: 1 point; 5 to 8 tablespoons: 2 points.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.