105-year old recipe for Chili Sauce. Be warned however that, due to acidity differences in modern tomatoes, it may not be safe to can this nowadays (though freezing or refrigerating is safe).
105-year old recipe for Chili Sauce. Be warned however that, due to acidity differences in modern tomatoes, it may not be safe to can this nowadays (though freezing or refrigerating is safe).
by HawkeyeTen
5 Comments
HawkeyeTen
My mother got this from a friend about 40 years ago, who had inherited this from her grandmother.
Shoutout to u/Violet-L-Baudelaire for bringing this canning issue to our attention with recipes like this.
Violet-L-Baudelaire
This is essentially very similar to Ball/Bernardin’s recipe of the same name, and would probably be safe to can given the large quantity of vinegar and sugar in it.
I omit the spices and swap the white sugar for brown because it’s what was in hers. My mother tells me it tastes just the same!
HeinousEncephalon
Pressure canning is still an option.
camelbuck
Swapping Chinese 5 Spice for the Chili Flakes then using it to braise fish would be an interesting version.
icephoenix821
*Image Transcription: Typed Recipe*
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#GRAMS’ CHILI SAUCE Marie
1920
3 qts. of tomatoes peeled and cooked 5 green peppers diced small 3 onions diced small hot ingredient to taste: 1 heaping T. dried chili pepper flakes
Add to large pot with:
1 qt. white vinegar 3 large T. celery seed ½ tsp. ground cloves 4-5 cups granulated sugar ¼ cup salt 1 T. mustard seed 1 heaping T. nutmeg 2 T. cinnamon 1 tsp. black pepper
Cook this down on low burner for several hours to desired thickness. Stir often as it thickens.
Boil canning lids and jars. Pour into jars.
Cap and let boil in hot water bath for ½ hour. You should see bubbles rising inside jars. Remove jars.
Great with cheese and crackers, pork, sausage, roast beef, hamburgers.
5 Comments
My mother got this from a friend about 40 years ago, who had inherited this from her grandmother.
Shoutout to u/Violet-L-Baudelaire for bringing this canning issue to our attention with recipes like this.
This is essentially very similar to Ball/Bernardin’s recipe of the same name, and would probably be safe to can given the large quantity of vinegar and sugar in it.
https://www.bernardin.ca/recipes/en/grandmas-chili-sauce.htm?Lang=EN-US
If I were being overly cautious I’d use the Bernardin quantities of ingredients with the spices from this recipe.
This recipe is very close to the one my Canadian grandmother used:
https://www.canadianliving.com/food/appetizers-snacks/recipe/classic-chili-sauce
I omit the spices and swap the white sugar for brown because it’s what was in hers. My mother tells me it tastes just the same!
Pressure canning is still an option.
Swapping Chinese 5 Spice for the Chili Flakes then using it to braise fish would be an interesting version.
*Image Transcription: Typed Recipe*
—
#GRAMS’ CHILI SAUCE
Marie
1920
3 qts. of tomatoes peeled and cooked
5 green peppers diced small
3 onions diced small
hot ingredient to taste: 1 heaping T. dried chili pepper flakes
Add to large pot with:
1 qt. white vinegar
3 large T. celery seed
½ tsp. ground cloves
4-5 cups granulated sugar
¼ cup salt
1 T. mustard seed
1 heaping T. nutmeg
2 T. cinnamon
1 tsp. black pepper
Cook this down on low burner for several hours to desired thickness. Stir often as it thickens.
Boil canning lids and jars. Pour into jars.
Cap and let boil in hot water bath for ½ hour. You should see bubbles rising inside jars. Remove jars.
Great with cheese and crackers, pork, sausage, roast beef, hamburgers.