Bernardin Chili Sauce
- Number of Servings: 7
Ingredients
24 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 2 cup, chopped Onions, raw 2 cup, strips Green Peppers (bell peppers) 1 cup, chopped Peppers, sweet, red, fresh 1 pepper Jalapeno Peppers 1.5 cup vinegar, pure white, 1 cup (8 fl. oz) (by WORK-IN-PROGRES) 1.5 cup Granulated Sugar 1 tsp Salt .25 tsp Cinnamon, ground 1 grams Bay Leaf 2 tsp Mustard seed, yellow 1 tsp Celery seed 1.1 gram(s) Whole Cloves (1 tbsp) (by PKNPAM21) .5 tsp Peppercorns, whole black - McCormick 1/14 (by ALILDUCKLING) 2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE) .5 tsp Ginger, ground .5 tsp Nutmeg, ground
Combine tomatoes, onions red & green peppers, jalapeno pepper, vinegar, sugar & salt in large stainless steel pot.
Place cinnamon stick, bay leaf, mustard seed, celery seed, whole cloves & peppercorns in a cheese cloth & tie to create spice bag. Add to tomato mixture.
Bring chili sauce to a boil, shirring frequently. Boil gently, uncovered, stirring occasionally, until volume is reduce by half, about 2 hours. Stir in garlic, ginger and nutmeg in the last 15 minute of cooking.
Ladle sauce into a hot jar to within 1/2 inch of top of jar.
Using on-metallic utensil, remove air bubbles and adjust head space, if requires, by adding more chili. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is meet, then increase to fingertip tight. Return filled jar to rack in canner Ensure jars are covered by at least 1 inch of water. Cover and bring to a rolling boil before starting to count processing time, boil for 15 minutes.
When processing time is up, remove lid and let sit for 5 minutes, then remove jars without tilting and place upright on a protected surface. Cool upright, undisturbed for 24 hours.
Serving Size: makes 7 x 250ml jars
Number of Servings: 7
Recipe submitted by SparkPeople user CHERYLHETTINGER.
Place cinnamon stick, bay leaf, mustard seed, celery seed, whole cloves & peppercorns in a cheese cloth & tie to create spice bag. Add to tomato mixture.
Bring chili sauce to a boil, shirring frequently. Boil gently, uncovered, stirring occasionally, until volume is reduce by half, about 2 hours. Stir in garlic, ginger and nutmeg in the last 15 minute of cooking.
Ladle sauce into a hot jar to within 1/2 inch of top of jar.
Using on-metallic utensil, remove air bubbles and adjust head space, if requires, by adding more chili. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is meet, then increase to fingertip tight. Return filled jar to rack in canner Ensure jars are covered by at least 1 inch of water. Cover and bring to a rolling boil before starting to count processing time, boil for 15 minutes.
When processing time is up, remove lid and let sit for 5 minutes, then remove jars without tilting and place upright on a protected surface. Cool upright, undisturbed for 24 hours.
Serving Size: makes 7 x 250ml jars
Number of Servings: 7
Recipe submitted by SparkPeople user CHERYLHETTINGER.
Nutritional Info Amount Per Serving
- Calories: 301.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 374.7 mg
- Total Carbs: 71.6 g
- Dietary Fiber: 6.8 g
- Protein: 5.1 g
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