Chili Sauce

Per tradition we always do peaches.  They are a family favorite, we have an ample supply because of Grandma's fruit trees and they are the most YUMMY.  But also every year we try and do a tomato based sum'in sum'in.  Stewed tomatoes, Spaghetti sauce, Salsa... 

This year is was Chili Sauce.

We got the recipe by one of Dad's old buddies Greg Amidan

Chili Sauce

6  Lg Onions

4  green Bell Peppers

2  red Bell Peppers

20  large Tomatoes

1/4 cup McCormick Pickling Spice ground finely in blender

1  cup Cider Vinegar

1  cup sugar

2 Tbsp  Salt

1  tsp white pepper

Scald and peel tomatoes and pulse in food processor 5-6 pulses

Peel and quarter onions and pulse in food processor about 10 pulses.

Quarter and seed peppers and pulse in food processor about 10 pulses.

Place all veggies and pickling spices in a large stainless steel stock pot bring to a boil  stirring every 10 minutes.

Boil exactly one hour continue stirring every 10 minutes.

Add vinegar, sugar, salt and pepper stir well and boil for another hour or until thickened.

Put into hot sterile jars, wipe rim with clean wet cloth, and add sterile flats and put rings on as tightly as you can.

Process in cold pack canner for 45 min for quarts 35 min for pints.  

Enjoy on cream cheese with crackers, or with tortilla chips or use as an ingredient in sweet chili or over a crock pot roast.  ENJOY.

We didn't double the recipe but we did do 4 batches of it at one time - yeah baby!
We ended up with something like 7 quarts, 25 pints and about 6 half pints.
all things averaged out I would guess each batch does about 10 pint jars...