Preserve the end of summer with this classic, vintage tomato pickle recipe.
In short: This traditional chili sauce recipe appears in numerous historical cookbooks across Canada and the United States. It is a practical way to transform a large harvest of ripe tomatoes into a shelf-stable condiment using simple, time-honored techniques.
The process begins with 8 liters of ripe tomatoes, which yield approximately 6 liters once peeled and crushed. The base is brought to a boil with 3 chopped hot banana peppers and simmered for two hours. The recipe then incorporates onions, celery, and bell peppers in stages, with each addition requiring a 30-minute simmer.
The final flavor profile is achieved by adding 2 cups of apple cider vinegar, followed by brown sugar, salt, and pepper, with a final simmer of 15 to 30 minutes. The mixture is then processed using standard hot water bath canning methods to ensure safety for long-term storage.
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Sources
- Summary by Intellect · source: How To Make Gran's Chili Sauce - End Of Summer Sauce
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