There is something about summer drawing to an end that makes me want to get into the kitchen and start canning things. I think it must be the slight chill in the air in the mornings that has my subconscious thinking about hunkering down for the cold months ahead. How wonderful to crack open a jar of summer’s bounty on one of those freezing cold February days when you are feeling like you will never be warm again. Those little jars, filled with sunshine, make waiting for those warmer days ahead just a bit easier.
Pickles, jams, jellies and of course beets are some of my favourite things to can, especially when it turns into an afternoon of fun and laughter with family and friends. What a lovely way to spend time with those nearest and dearest to you…and many hands make light work!
I didn’t always feel this way mind you. When I was a young girl I was recruited into the kitchen to help my Mum make chili sauce. It seemed like hot, messy business that I didn’t want any part of. I didn’t care for the fruit of our labours back then (pity) and I resented being kept from my friends. How I wish for a day like that now...
Last year those memories came flooding back when I was given a jar of chili sauce by my friend Gail. My husband went crazy for it after enjoying it with scrambled eggs. I can’t honestly say I remember what my Mum’s tasted like…I was too busy being a brat. What I can recall were the ingredients and the process. This recipe seems to be the closest to what I recall of my Mum’s. It’s sweet with a bit of kick and can be enjoyed with eggs, corn chips or cheese or anything else that suits your fancy.
Chili Sauce
Adapted from Canadian Living Magazine
8 cups tomatoes, peeled & chopped (about 1.5 kg)
1 1/2 cups onion, diced
1 1/2 cups sweet red peppers, diced
1 1/2 cups white vinegar
1 cup green peppers, diced
1 cup chopped celery
3/4 cups granulated sugar
1 tbsp red finger chili pepper, finely diced
1 clove garlic, minced
1 tsp salt
1 tsp mustard seeds
1/2 tsp each celery seeds ground cloves and cinnamon
1/4 teaspoon each ground ginger and pepper
pinch cayenne pepper
Place a pot of water on the stove and bring it to a boil. While waiting for the water to boil, fill a large bowl with cold water and ice (I used a clean kitchen sink). When the water begins to boil, drop a few tomatoes at a time into the pot. Remove them after 45 seconds and put them into the bowl of ice water.
Next, using a sharp knife carefully peel the tomatoes. Working in batches, continue on this way until all the tomatoes are done. Once all the tomatoes have been peeled, dice and place in large, heavy bottomed saucepan. Add the onions, red peppers, vinegar, green peppers, celery, sugar, chili pepper, garlic, salt, mustard seeds, celery seeds, cloves, cinnamon, ginger, pepper and cayenne pepper and bring to a boil, stirring often.
Reduce the heat and simmer briskly, stirring often, the mixture is saucy and thickened and has reduced to just over 6 cups, about 1 hour. While the sauce is simmering and reducing, fill your canning pot with water and bring to a boil.
Pack chili sauce into 6 sterilized and still hot 1-cup (250 mL) canning jars, leaving 1/2 inch headspace. Scrape down sides of jars with a non-metallic utensil to remove any air bubbles. Cover with lids and screw on bands to fingertip tight.
Transfer jars to boiling water canner and boil for 10 minutes. Turn off the heat and remove lid from pot. Let jars stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack and let cool for 24 hours.
Enjoy!
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