Eastern Chili Sauce
|Ripe tomatoes||8 Pound (25- 30 medium)|
|Cider vinegar||1 1⁄2 Cup (24 tbs) (5% acid strength)|
|Whole cloves||2 Teaspoon|
|Cinnamon stick||1 , broken|
|Celery seeds||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Onion||1 Tablespoon, chopped|
|Red cayenne pepper||1⁄2 Teaspoon, ground|
|Pickling salt||1 Tablespoon (canning or pickling)|
1. In a large pot of boiling water, dip tomatoes for 30 seconds until the skin is loose.
2. Transfer tomatoes to cold water for cooling.
3. Peel tomatoes, core and quarter; keep aside in a 4 quart bowl.
4. In a 1 quart saucepan, mix together vinegar, cloves, cinnamon and celery seeds; bring the mixture to boiling and then remove from heat and let stand for the flavors to blend.
5. In a 4 quart kettle, mix together half of tomatoes, 1/2 cup sugar, onion and pepper; simmer uncovered for 45 minutes with occasional stirring.
6. Stir in remaining tomatoes and sugar; simmer uncovered for another 45 minutes.
7. Strain vinegar and discard spices.
Stir spiced vinegar and salt into the tomato mixture; stir constantly and cook for 15 minutes until sauce is thick and begins to round up on spoon.
8. Into 2 hot pint jars, spoon mixture leaving 1/8 inch empty on top of the jar.
9. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
10. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
11. Remove jars and place over a clean towel.
12. Let the jars cool down and seal completely until they are self-sealing type.
13. Serve Eastern Chili Sauce as relish with appetizers.