Canning Chili Sauce

So last weekend we did peaches and two batches of chili sauce, however one batch makes about eight pint jars. Which doesn’t go far between five families. So this weekend we tackled the chili sauce again and made some more.  It is a lot of prep work and them it takes a few hours to cook down, but so worth it!


  • large roasting pan
  • large pot
  • large bowl
  • chopper
  • tbsp.
  • 2 cup measuring cup
  • 1 cup measuring cup
  • jars, snap lids and rings
  • sharp knife
  • cheese cloth


  • 30 medium tomatoes
  • 6 medium onions
  • 4 green peppers
  • 2 red sweet peppers
  • 1 hot pepper
  • 3 cups celery
  • 3 1/2 cups white sugar
  • 2 1/2 cups vinegar
  • pickling salt
  • 3 tbsp. all spice


  • wash all vegetables before using
  • In large pot, boil water, put tomatoes in (about 6 at a time)
  • In large bowl, fill with cold water
  • Once tomato skin starts to crack, take out of hot water and put into cold water
  • peel tomatoes, cut into quarters and put into large roasting pan, repeat until all tomatoes are done
  • core all peppers and chop by hand or chopper, in small pieces depending on how chunky you like your chili sauce, put into roasting pan
  • chop celery  and put into roasting pan
  • peel onions and chop, put into roasting pan
  • add sugar, vinegar and pickling salt
  • mix well
  • take the cheese cloth and cut into 2 large squares
  • lay it out and put all spice in the center
  • fold up and tie with strip of cheese cloth
  • put in roasting pan and stir
  • cook on high, stirring often, until it is cooked down to desired thickness
  • meanwhile take your large pot and clean it, fill with water and boil
  • add clean jars, rings and lids
  • take a jar out and fill with chili sauce, add warm lid and ring, tighten
  • put on newspaper or cloth on counter, after a little while, should hear lid pop
  • let cool completely before storing



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