This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.


12 to 14 pounds ripe tomatoes
1 pound celery
1 quart small onions
3 green peppers
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 sticks cinnamon
2 pounds brown sugar
1/4 cup salt
1 quart vinegar

Scald and peel tomatoes; cook 15 minutes. Drain off half the juice. Chop celery, onions, and peppers; add tomatoes and simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture; continue cooking 1 1/2 hours, or until vegetables are soft. Remove spices; seal in hot, sterilized jars. Yield: 6 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipe Clipping For Chili Sauce

The 2 Week Diet

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4 Responses to Canning Chili Sauce – Vintage Recipe

Sandra Joosten
Published 14 May, 2016 in 12:08 pm

This recipe looks just like the one my family has been using probably sixty or seventy five years. It is a good one.I am from southern Arkansas and skit of chili sauce is canned.Thanks for a special memory.

Sandra Joosten
Published 15 May, 2016 in 2:05 am

It is a must when we start eating from the garden

Laurie Lusk
Published 1 August, 2016 in 4:10 pm

This recipe looks like the one my Grandmother used – Thank you for posting – she has passed away and the recipe was lost- I was thrilled to see this online!

Published 26 August, 2016 in 7:07 am

Been looking all over for this recipe the way my mother used to make it. Thank you for posting !!! I remember she added some fresh peaches in it one time too. Delicious !!!

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