Chili Sauce

2 1/2-inch cinnamon stick
3/4 tsp. whole clove
5 lb. tomatoes, peeled and cut into chunks (10 c.)
1 1/2 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped pepper
1 1/2 cup cider vinegar
1 cup firmly packed brown sugar
1/2 cup light corn syrup
3 tsp. salt
2 1/2 tsp. dry mustard
1/4 tsp. chili powder

Tie spices into cheesecloth and set aside. In 5-quart
non-corrosive pot, place tomatoes. Stir often, cook over
medium-high heat until tomatoes are soft and almost completely
covered with liquid (about 20 minutes). Stir in celery, onion
and pepper. Bring to boil, stir, boil gently about 7 1/2
minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and
spice bag. Bring to boil. Stir often. Boil again 1 1/2
minutes. Stir in chili powder. Stir often. Simmer 30 minutes
or until as thick as you like. Remove bag. At once ladle into
clean hot 1/2-pint jars, leaving 1/2-inch headspace. Process
15 minutes. Cool on wire rack. Yields 4 to 5 (1/2 pint) jars.


From: Tonkcats@cs.com
Newsgroups: rec.food.recipes
Date: 29 Jan 2000 05:58:06 -0700