Thursday, November 1, 2012
This recipe is a memory for me. My grandpa (Clyde) Schultz must have made this chili sauce occasionally because I remember loving it with pot roast and meat loaf at his house. I just can't visualize my grandma (Isabelle) canning. I lost the recipe for a while but just found it - so it's now part of Robison Yum for the generations.
1 peck ripe tomatoes (about 17 baseball sized)
10 medium onions
2 cups celery or 2 TBS celery seed
4 red peppers
3 green peppers
1 cup granulated sugar
1 cup brown sugar
1/2 cup mustard seed
1/2 cup salt (this sounds like a lot so do it to taste)
Scald, peel, and chop tomatoes and drain. Do not use the juice.
Chop or grind remaining vegetables.
Add the following spices
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
3/4 tsp ground cloves
2 cups apple cider vinegar
When tomatoes are drained, put all together in a large pot and cook 2 hours or until fairly thick. Stir frequently to keep from sticking.
Put in hot sterilized jars and process in canner for 20 minutes.