Cooked Chili Sauce

Ingredients

• 1 pk sound, ripe tomatoes
• 1 qt onions
• 3 green peppers
• 3 bunches celery
• ½ cup salt
• 1 teasp mustard
• 1 teasp black pepper
• 1 teasp cloves
• 1 tablesp cinnamon
• 1 lb brown sugar
• 1 qt vinegar

Method

1. 1

   Boil 1 hour, bottle while hot and cork and seal.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 182. The excerpt below is the record exactly as published.

teasp mustard, 1 teasp each allspice and cloves and i pinch red pepper. Boil gently 1 hour, bottle, cork and ! seal while hot. — [Mrs. C. C. W., Mich. Cherry Catsup i To 2 qts chopped, stoned cherries, add 2 cups each sugar j and vinegar, ^2 teasp ground cloves and 1 tablesp ground ; cinnamon. Boil 15 minutes, set the kettle away until the next day, then boil 15 minutes longer and can while hot, or i bottle, cork and seal. — [C. T. D., Mo. I Currant Catsup \ Stem 2 qts ripe, red currants, and boil about 10 minutes with y2 pt water. Strain through colander and add y2 pt best j vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground j cloves and cinnamon. Bottle, cork and seal while hot. — j [Mrs. J. A. W.. Mo. ] ( Green Grape Catsup ! Stem green grapes, wash and cook until soft, with just j enough water to keep from burning, then strain out the skins and seeds through a colander. Weigh the strained ) pulp and allow 2 cups brown sugar to 2^/^ lbs pulp, 1 cup \ vinegar and 2 level teasp each salt, pepper, cloves, cinnamon I and allspice. Cook slowly until it begins to thicken, then i bottle and seal. The spices can be put in a cheesecloth bag, ; if one is particular about the color of the catsup. — [Mrs. ] E. R. R., Me. ; Ripe Grape Catsup ! Stew 5 lbs grapes, stemmed and washed, until they are soft i enough to rub through a colander, leaving out skins and seeds. | To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp : each pepper, allspice, cloves and cinnamon, and i/^ teasp salt. Boil until thick, then bottle and seal. — [E. T., N. Y. COOKED AND UNCOOKED CHILI SAUCE 26T Gooseberry Catsup To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp^ each cloves, cinnamon and allspice, 1 tablesp black pepper, and 1/^ teasp salt. Boil about one hour, or until thick. Bottle, cork and seal while hot. This makes about 1 gal catsup. — [Mrs. H. J. H., Col. Walnut Catsup The walnuts should be gathered while tender, when they can be easily pierced with a darning needle. White walnuts or butternuts are the best. Wash and wipe dry 100 tender, green walnuts, pierce them all over with a fork, place them in a large jar with 2 qts vinegar and 1 cup saLt, and let them stand 5 days, mashing and stirring them well every other day; then drain, squeeze out the juice and put the nuts in a porcelain kettle with i/^ pt fresh vinegar, ^/^ doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper. Let come slowly to a boil, and boil for 20 minutes. Strain, cool, bottle and seal. — [E. E. W., Ore. Cooked Chili Sauce Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, then add 1 qt onions, 3 green peppers and 3 bunches celery, all chopped fine, % cup salt, 1 teasp each mustard, black pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar

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