Chili Sauce

Ingredients

• 12 pounds firm ripe tomatoes
• 2 pounds white onions
• 1 pound green bell peppers
• 1 1/2 pounds brown sugar
• 1 quart vinegar
• 2 tbsp ground black pepper
• 1/3 cup salt
• 3 tbsp Coleman 's mustard
• 2 long hot peppers
• One 10c box pickling spices

Method

1. 1

   Peel tomatoes and cut into pieces.

2. 2

   Chop onions small and cut green peppers into small pieces.

3. 3

   Add other ingredients and cook together until as thick as desired.

4. 4

   Makes about 7 pints.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 43. The excerpt below is the record exactly as published.

CHILI SAUCE 12 pounds firm ripe tomatoes 2 tbsp ground blaek pepper 2 pounds white onions l|3 cup salt 1 pound green bell peppers One 10c box pickling spices (tie iy2 pounds brown sugar in bag to be removed when 1 quart vinegar sauce is done) 3 tbsp Coleman 's mustard 2 long hot peppers Peel tomatoes and cut into pieces. Chop onions small, and cut green peppers into small pieces. Add other ingredients and cook together until as thick as desired. Makes about 7 pints. Mrs. James F. Marsh CHOW CHOW Fart I 12 green peppers, chopped 12 pounds cabbage, chopped 12 onions, chopped Part II 3 pounds brown sugar l[8 cup tumeric V-j gallon vinegar 1|8 cup white celery seed 3 i cup salt 1|8 cup celery salt Heat vinegar, add dry ingredients and stir well. Pour over pepper, onions and cabbage. This may be put in jars and used later. Mrs. O. T. Snow ICED GREEN TOMATO PICKLE Soak 24 hours 7 pounds of sliced green tomatoes in 2 gallons of water in which 2 cups of hydrated lime is dissolved. Then soak tomatoes in fresh water for 4 hours changing water every hour. Drain well. Make a syrup of 5 pounds sugar and 3 pints of vinegar, tea- spoon each of cloves, mace, allspice, celery seed, 4 roots of ginger and 4 sticks of cinnamon. Boil this for about 10 minutes and pour over the sliced tomatoes. Let stand over night. Boil syrup and tomatoes for 1 hour the next day. Seal in glass jars. Mrs. W. B. Strachan PICKLED CHERRIES Wash but do not remove seed or stems of sour red cherries. To the desired amount of cherries add % of their weight or measure of sugar. Sprinkle the sugar over the fruit in layers and let stand over night. In the morning, stir gently until sugar is dissolved, then drain juice well from cherries. Tie a small quantity of whole apices in a cheese cloth bag, drop this into juice and boil it down until it is % of the original quantity . . . while the syrup is hot pour it over well drained cherries and add 2 tablespoons of well flavored vinegar to each pint. Seal and let stand about 2 weeks to become well blended before using. (So different for a party plate). Mrs. Roy Burdette, Jr. CHILLI SAUCE 12 large tomatoes 1 tablespoon mustard 2 medium onions, chopped fine 1 teaspoon cinnamon 3 sweet green peppers 1 teaspoon nutmeg 2 tablespoons salt 2 tablespoons sugar 3 cups vinegar Blanch tomatoes and cold dip, peel and quarter. Chop onions and pepper, combine ingredients. Cook until thick. Seal at once in hot jars. Mrs. Marvin Rone CHOW CHOW 1 gal. chopped cabbage 4 tbsp white mustard seed 1 gal. sliced green tomatoes 4 tbsp celery seed 6 medium onions 4 tbsp whole cloves 2 pounds sugar 2 tbsp mace 1 gallon vinegar 4 tbsp salt 3 pods hot pepper Let cabbage, tomatoes, and onions soak in salt water 1 hour. Drain. Add vinegar, sugar, spices and cook 40 minutes. Seal in hot jars. Mrs. Marvin Rone CHILLI SAUCE 1 gallon rip tomatoes 2 tbsp cinnamon i/2 gallon onions chopped 2 tbsp ground cloves 2 cups sugar (brown) 2 tbsp nutmeg 4 tbsp black paper 2 tbsp cayenne pepper 1 quart vinegar 4 tbsp salt Scald and peel tomatoes, cut them in small pieces and put with all the ingredients into a granite saucepan. Cook very slowly for 3 hours. This may be put in jars and used later. Mrs. O. T. Snow ROSE PETAL JAM This is a recipe used in Syria and is not generally known in our country. Most of the rose petal jam is imported from Syria. You must use a very low flame and cook over an asbestos mat. This recipe came from Beirut, Syria. Use fragrant roses. Cut the rose petals in quarter-inch strips, discarding the tough base. In measuring, pack them tightly in the cup but do not bruise. Cover 2 cups of cut petals with 2 cups warm water and cook ten minutes or until tender. Lift out petals; make a syrup with one cup of the rose petal liquid, two and 2|3 cups sugar and 2 tablespoons strained honey. Cook to the syrup stage or to 220 deg. F. by candy thermometer. Add the drained petals and cook on an extremely low flame for 40 minutes. Add one teaspoon lemon juice and simmer 30 minutes longer. Heighten the jam color with a tiny bit of rose food coloring, if liked. Pour in sterile jars and seal at once. Mrs. Roy Burdettc, Jr. 79 FRUIT MINCE MEAT 1 peck green tomatoes 1 pt. cider or weak vinegar yz peck apples 1 tbsp ground cloves 2 lemons 1 fcbsp cinnamon 4 pounds brown sugar 1 tbsp nutmeg 2 pounds raisins 2 teaspoons salt y2 lb. candied citron Chop tomatoes, apples and lemons. Add sugar and vinegar, boil 3 hours and 20 minutes before taking off stove. Add other ingredi- ents and seal in hot jars. Mrs. Roy Burdette, Jr. FRENCH PICKLES 1 peck green tomatoes sliced 1 teacup salt 6 large onions Put salt over tomatoes and ohions and let stand over night. Drain thoroughly, Boil 2 quarts water and 1 quart vinegar, 2 pounds brown sugar,

Cook this with the app: pantry check, scaling, and the assistant.