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| CHILI SAUCE | |
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This recipe is from a 150 year old collection of recipes from the deep South. The processing time is the only modification; the original recipe did not call for any processing (it was simply poured into a sterilized jar and sealed). It may also be stored in the refrigerator if you'll be using it within a few weeks. 6 large ripe tomatoes, peeled 4 large green peppers, seeded and cored 1 large onion, peeled 1 tablespoon sugar 1 tablespoon salt 1 1/2 cups cider vinegar Peel tomatoes by dipping in boiling water for 1-2 minutes until the skins break; dip immediately into ice water. When cool enough to handle, slip off skins. Remove unripe cores if they exist (white portion). Chop peppers and onions coarsely; put into a stainless steel or enamelware pot and simmer for 1 hour. Ladle into 1/2 pint canning jars leaving 1/4-inch headspace. Seal and process in a boiling water bath canner for 10 minutes. | |
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recipe reviews #44836
Chili sauce (New York) says:
i made the way you said but vinegar was too strong, is there a way to take away the vinegar taste
#44839
Cooks.com replies:
Hi Chili,
They've been using the same amount of vinegar in old and new recipes for a very long time. Most recipes use a similar ratio of tomatoes/vegetables to vinegar for Chili sauce because it's a preserve (the vinegar helps the sauce to keep).
It's possible that you used an poor quality (cheap) vinegar rather than a distilled or organic vinegar which can make the taste overbearing and acetic.
Always use a high quality or organic vinegar when canning (a good brand name) - never use the store brand! Save the store brand for use as a window cleaner.
You can try draining the vinegar from the batch you made, and reprocess with a good quality organic vinegar to save this batch.
-- CM
They've been using the same amount of vinegar in old and new recipes for a very long time. Most recipes use a similar ratio of tomatoes/vegetables to vinegar for Chili sauce because it's a preserve (the vinegar helps the sauce to keep).
It's possible that you used an poor quality (cheap) vinegar rather than a distilled or organic vinegar which can make the taste overbearing and acetic.
Always use a high quality or organic vinegar when canning (a good brand name) - never use the store brand! Save the store brand for use as a window cleaner.
You can try draining the vinegar from the batch you made, and reprocess with a good quality organic vinegar to save this batch.
-- CM
#113421
Bob Borth (United States) replies:
I found if vinegar is too strong, cut back and replace it with water. Also, white distilled vinegar is less strong than cider vinegar. The longer the sauce sits in storage (up to a year), the less vinegar taste you will get.
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