Chili Sauce, Texas (Canned)
Recipe: #20474
August 06, 2015
Categories: Tomato, Southwest, Canning/Preserving, Pressure Cooker, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"A recipe for Chili Sauce, taken from a Texan newspaper (The Hearn Democrat) of October 7, 1927. Always follow ball book. Yield 3 quarts"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (1100.2 g)
- Calories 478.6
- Total Fat - 1.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 7019.4 mg
- Total Carbohydrate - 105.8 g
- Dietary Fiber - 11.9 g
- Sugars - 89.7 g
- Protein - 7.2 g
- Calcium - 121.5 mg
- Iron - 2.6 mg
- Vitamin C - 281 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the chopped vegetables, the salt, the sugar, and simmer this mixture until it begins to thicken.
Step 2
Then add the vinegar and spices and cook the mixture down until it becomes a thick sauce.
Step 3
Pour into hot sterilized jars and seal.
Step 4
Or bottle the sauce and seal with wax.
Step 5
This recipe yields about three quarts of sauce.
Tips
No special items needed.
0 Reviews
You'll Also Love
