Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Preserving › Chili Sauce
Chili Sauce
2 dozen tomatoes finely chopped 1 dozen onions finely chopped 1 dozen red peppers finely chopped 1 cup brown sugar 3 cups cider vinegar 1/4 cup salt Mix all ingredients, add more salt if needed, and boil slowly until thick. Keep in air-tight jars. 8 cups chopped green tomatoes