Dorothy Babcock's Sweet Chile Sauce

[Grampa & Gramma]

My Mom used to put up dozens of jars of this in the early fall and we relished it all winter on beef roasts and meatloaf. I've taken it with pork and I'm sure it would go well with kangaroo, iguanna, venison, snapping turtle, etc. Good on sandwiches of the above, especially Z-meatloaf!

Mom used to start with "bushels" of ingerdients, but the following is a one-half recipe:

Peel and cut in pieces 12.5 large tomatoes.

Peel and grind together 4 large onions, 2 green peppers, and 4 large green apples.

We initially used Mom's old hand grinder (the kind you bolted to the table top) to grind the onions and apples - just got a slury after 20 minutes of grinding!
Then we had the bright idea that maybe the Cuisinart would work! It did!

Tie in a sack 2 1/2 Tablespoons salt, 2 Tablespoons cinnamon, 1 Tablespoon cloves, and 1 1/2 Tablespoon ground ginger.
The sack can be fine gauze. We used a piece of old T-shirt bound with dental floss!

Put everything in a large pot with 3 Cups vinegar and 3 Cups sugar, and boil for two hours. You may want to break up any tomato pieces that have not broken down in the boiling. Squeeze the sack and take it out, throw it away.
This makes about a dozen pint jars worth. Be sure to wipe clean the rim of the jars before capping.

We then "can" the stuff by putting the jars in a hot water bath, under at least an inch of water, and boil for at least ten minutes.
You can tell if the jars seal by "dinging" the tops after they cool down - unsealed ones will give a "dead" sound.

Enjoy, and give us a report about your success!

[emmy]

Thanks so much grampa! I'll give it a shot this weekend.
Xoxoxox