I've searched the net and come up empty handed. Anyone out there have a
recipe that comes reasonably close to Heinz Chili Sauce?

In article , "Sam D."
wrote:

I've searched the net and come up empty handed. Anyone out there have a
recipe that comes reasonably close to Heinz Chili Sauce?

From the Ball canning site www.homecanning.com:

Spicy Chili Sauce

Ingredients
4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 1/2 cups chopped sweet green peppers (about 3 medium)
2 cups chopped onions (about 2 medium)
1 1/2 cups cider vinegar, 5% acidity
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves

Instructions
Prepare Ball brand or Kerr brand jars and closures according to
instructions found in Canning Basics.
Combine all ingredients in a large saucepot. Bring to boiling; simmer
until desired consistency, about 1 to 2 hours. Stir frequently to
prevent sticking. Carefully ladle hot sauce into hot jars, leaving
1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing
compound next to glass. Screw band down evenly and firmly just until a
point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 6 pints.
Note: Chili sauce is not a bright red color because ground spices are
used.
For altitude adjustment increase processing as indicated below:
1,001 * 3,000 ftŠŠŠ...5 minutes
3,001 * 6,000 ftŠŠŠ.10 minutes
6,001 * 8,000 ftŠŠŠ.15 minutes
8,001 * 10,000 ftŠŠ...20 minutes
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

Melba's Jammin' wrote:
In article , "Sam D."
wrote:


I've searched the net and come up empty handed. Anyone out there have a
recipe that comes reasonably close to Heinz Chili Sauce?


From the Ball canning site www.homecanning.com:

Spicy Chili Sauce

Ingredients
4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 1/2 cups chopped sweet green peppers (about 3 medium)
2 cups chopped onions (about 2 medium)
1 1/2 cups cider vinegar, 5% acidity
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves

Instructions
Prepare Ball brand or Kerr brand jars and closures according to
instructions found in Canning Basics.
Combine all ingredients in a large saucepot. Bring to boiling; simmer
until desired consistency, about 1 to 2 hours. Stir frequently to
prevent sticking. Carefully ladle hot sauce into hot jars, leaving
1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing
compound next to glass. Screw band down evenly and firmly just until a
point of resistance is met - fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 6 pints.
Note: Chili sauce is not a bright red color because ground spices are
used.
For altitude adjustment increase processing as indicated below:
1,001 * 3,000 ftŠŠŠ...5 minutes
3,001 * 6,000 ftŠŠŠ.10 minutes
6,001 * 8,000 ftŠŠŠ.15 minutes
8,001 * 10,000 ftŠŠ...20 minutes


You can make it a lot redder and reduce the cooking time by adding a small
can of commercial tomato sauce or paste.

Homemade "chili sauce" comes a lot closer to the commercial product than
homemade ketchup does.

Don't ask me why they call this "chili sauce" when it is just a ketchup
with extra bell pepper and onion in it.

Best regards,
Bob

"Sam D." wrote:

I've searched the net and come up empty handed. Anyone out there have a
recipe that comes reasonably close to Heinz Chili Sauce?

Ahh, the memories. The most "junkfood" thing my mother made us was
something called lumberjack:
hot pasta shells folded with shredded sharp cheddar and Heinz chili
sauce, served luckwarm. It was the "strongest" tasting, saltiest thing
she gave us.
blacksalt