It’s been a few years since I made any chili sauce and our supplies were starting to run low (only 2 jars left!). On Tuesday we went to the farmers’ market and got a case of tomatoes and other ingredients and Sunday we fired up the canner for the second time that weekend. Chili sauce isn’t complicated but there is a lot of chopping involved. Peppers and onions have to be diced. The tomatoes need to be blanched and then peeled before being diced like everything else. The whole mixture (plus a secrete mix of spices) is boiled for about an hour and a half and then canned. A case of field tomatoes makes four batches, and my largest pot hold two batches so it’s an entire afternoon of chopping, boiling and canning but the end result is totally worth it.
While we were waiting for everything to cook we made a few jars of dilly beans to pass the time. Now we’ve got lots of pickled vegetables to keep us going through the winter. I think we might be done with canning vegetables, but I have some plans for the apples in a few weeks.