Fresh Tomato Chili Sauce

Recipe View 1 hrs In a large, heavy-bottomed pot or Dutch oven, combine the prepared tomatoes. Set over medium heat and bring to a simmer. Cook for 1 hour, stirring occasionally and skimming off any foam or excess liquid that accumulates. (1 hour)

Recipe View 3 hrs Stir in the apple cider vinegar, diced bell peppers, diced onion, granulated sugar, brown sugar, minced chili peppers, lime juice, and salt. Reduce the heat to low and gently simmer, uncovered, for 3 to 5 hours, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking, especially towards the end of the cooking time. (3-5 hours)

Recipe View 0 mins While the sauce simmers, prepare your canning jars. Inspect four 1-quart jars for any cracks or chips. Check the rings for rust. Discard any defective jars or rings. Place the jars in a large pot and cover with water. Bring to a simmer and keep warm until ready to fill. Wash new, unused lids in warm, soapy water and set aside.

Recipe View 0 mins Once the sauce has reached your desired thickness, remove it from the heat and skim off any remaining foam from the surface.

Recipe View 0 mins Carefully ladle the hot tomato chili sauce into the hot, sterilized jars, leaving 1/4 inch of headspace at the top of each jar. Use a clean knife or spatula to gently run along the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any residue.

Recipe View 0 mins Center a lid on each jar and screw on the rings until fingertip tight (not too tight!).

Recipe View 10 mins Place a rack in the bottom of a large stockpot. Carefully lower the filled jars onto the rack, ensuring they do not touch each other. Add enough hot water to the pot to cover the jars by at least 1 inch. Bring the water to a rolling boil, then cover the pot and process for 10 minutes.

Recipe View 12 hrs After processing, turn off the heat and carefully remove the jars from the pot using a jar lifter. Place the jars on a towel-lined surface, leaving several inches between them. Let the jars cool completely, undisturbed, for 12-24 hours. (12-24 hours)

Recipe View 0 mins After 12-24 hours, check the seals. The lids should be concave and not flex when pressed in the center. Remove the rings (they can rust during storage) and store the sealed jars in a cool, dark place.