This is the best non-spicy chili sauce I’ve come across. The original recipe can be found in the 1978 edition of the Mary Moore Cookbook.
If you’ve never canned before, I would recommend familiarizing yourself with the procedure before starting. For those who have, this is a pretty basic canning recipe that is high in acidity because of the tomatoes and vinegar. As long as you sterilize the jars in boiling water beforehand, cook the finished product in a water bath for about twenty minutes, and let sit for 24 hours by making sure the lids have sealed, you’ll be fine.
- Ripe tomatoes, peeled and cut into eights, 12 cups
- Inner celery, finely chopped, 3 cups
- Green Pepper, finely chopped, 2 cups
- Onion, chopped, 2 cups
- Pickling salt, 1/4 cup
- Sugar, 2 cups
- Cider vinegar, 1 cup
- Mustard seed, 2 tbsp
- Cayenne Pepper, pinch or to taste
- Tomato Paste, 1 8-ounce can
1. Peel the tomatoes. The easiest way to do this is to slit crosses into both ends and blanch for a couple minutes. Transfer to an ice bath, and the skin should easily peel of after that. Cut the tomatoes into eighths and place in a pot.
2. Add the chopped celery, onion, and pickling salt and stir together. Let sit for a few hours or overnight.
3. Drain the excess liquid by putting in a colander, but don’t press. Return the mixture to the pot. Add the sugar, vinegar, mustard seed an cayenne, bring to a boil and then let simmer for 45 minutes, stirring occasionally. Add the green pepper and tomato paste and boil for 15 more minutes, until it’s reached a chili sauce consistency.
4. Pour into sterile jars and seal. To sterilize the jars, boil in water for ten minutes. While doing that, heat the lids in a small saucepan but do not boil. Once you’ve packed the product into jars, place the jars in the canner and boil for 20 minutes. Once completed, remove and let sit for 24 hours. Make sure the lids have snapped close (there shouldn’t be a popping sound when you press down). If the lids fail to snap close, refrigerate and use within a week or so.
Store in a cook dark place, and use within one year.