This is a recipe for how chili sauce is prepared at home in a conventional manner so that it can be made for canning. It is quite possible that this chili sauce is one of the most delectable condiments that you have ever had the good fortune to sample. In point of fact, you will most likely argue that it is "your own" and act as though you were the one who came up with the recipe yourself while acting as though it is "your own." Combine all of the following ingredients in a large pot made of stainless steel: tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish (if used), celery salt, mustard seeds, and salt. Bring to a boil over high heat while continuously swirling the mixture while it cooks. Reduce the heat to maintain a low simmer, then continue to cook the sauce in a low and slow manner for another hour and a half, stirring it occasionally. Include allspice, mace, cinnamon, and cloves in your recipe's spice blend. Continue to cook the sauce over moderate heat, stirring it occasionally, for about half an hour, or until it has reached the desired consistency of being able to form mounds when placed on a spoon. Prepare the canner by filling it with water that is boiling. 
Jars ought to be warmed up in water that is being kept at a low simmer until the time comes to utilize them. Never allow water to reach a rolling boil. While the lids are being washed in warm soapy water, the bands should be set aside in a safe location. After ensuring sure there is a headspace of half an inch, pour the hot chili sauce into the heated jars. Take care to pop any air bubbles that may have developed, and if required, adjust the headspace by pouring in some hot sauce. Wipe rim. Center lid on jar. After it has been applied, the band should be pulled until it is as tight as your fingertip. Jars need to be processed in a canner using water that is boiling for twenty minutes, with the processing time being adjusted depending on the altitude of the location. Remove the jars from the oven and let them cool. After a day has passed, check the caps to ensure that the seal has not been broken. It is not expected for the lid to move both up and down when the center button is pressed. This Homemade Chili Sauce is a fantastic condiment that goes wonderfully with a broad variety of different types of food. You can have it now during the summer on hot dogs and hamburgers, along with a cheese plate or charcuterie, and you can save it for the winter months so that you can use it for pies. It is also an excellent choice for a present. 
Chili sauce is not like other condiments like salsa in that it combines a spicy heat with earthy spices like cinnamon and cloves, which makes it a very delicious side dish that can be paired with a wide variety of different main dishes. Salsa is another condiment that combines spicy heat with earthy spices like cinnamon and cloves. This chili sauce was given to me by a woman who attended the church where my mother-in-law is a member many, many years ago. My second mother-in-law would always make sure to purchase us a jar over the holiday season for their Christmas strange. After just one bite, we knew we had to make it a yearly tradition. After that, I started to feel afraid that she could cease preparing it in the future, which would mean that we would no longer be able to buy it, so I requested the recipe from her. I was unable to acquire her name, and it is difficult to comprehend that it has already been 21 years since it happened. Finally passing on this recipe to you is something that fills me with excitement and joy. To begin, you are going to want to make use of the freshest foods that are available, so either make a trip to the grocery store or the farmers market in your neighborhood or make use of the items that you have been growing yourself and storing yourself. 
Make sure that it does not have any flaws, such as being under ripe, overripe, or any other kind of flaw for that matter. If you employ the ingredients of the best quality that you are able to procure, the final product that you create will be of higher quality. To get things rolling, you will need to peel your tomatoes before doing anything else. This is the first step. After you have mashed them to remove the juice as well as the seeds, you should then chop them up. Put everything that has to go into the soup into a large stockpot that has a vertical shape. Following that, dice some onions and green peppers and add them to the mixture once they have been chopped up. After you have prepared the hot red dried chili peppers by chopping or crushing them, put them in the pot as the very last ingredient after you have completed all of the preparation steps for them. It is recommended that this mixture be allowed to simmer with the cover removed until it has been reduced by approximately half. Be sure to stir the ingredients together on a consistent basis. Next, incorporate the existing sugar, vinegar, and salt into the mixture. Maintain the boil on the mixture until it achieves a consistency that is noticeably different from what it was initially like. At this point, in order to prevent the sugar from catching fire and to keep the mixture from becoming too runny, you need to stir it quite frequently. 
This will help you keep the mixture at the correct consistency. Then, before you begin cooking, you want to have a spice bag prepared in which the cloves and the celery seed can be placed. Once the sauce has been reduced to a consistency that suits your tastes in terms of thickness, stir in the spice bag as well as the cinnamon. Once the sauce has reached the desired thickness, serve. In the course of the thirty minutes that the mixture will be cooking, you should get ready to stir it multiple times. Bring the bag that contains the spices to the table. After the jars have been cleaned and disinfected, add the chili sauce inside of them, and then screw the lids and rings onto the jars until they are just finger-tip tight. Is it possible to place it on a rack inside of a water bath for fifteen minutes, with the additional processing time determined by your elevation? Place on a countertop that is covered with towels, and allow to cool. If the jars have not been well sealed, put them in the refrigerator; otherwise, you can keep them in the refrigerator or a cool, dark spot for up to a year. When you make your own Homemade Chili Sauce, you have complete control over the individual ingredients that go into making it. Because corn syrup and high fructose syrup are common components of store-bought versions of the condiment, adding them to your own homemade chili sauce as a sweetener is not a good idea. Instead, it is recommended that you make use of a different kind of sweetener, such as honey or nectar made from agave plants. 
You are the one who is responsible for deciding how much sweetness, saltiness, and spiciness should be contributed by the red chilies. You have the option of utilizing white vinegar, apple cider vinegar, or a combination of the two different types of vinegar. If you want to make the dish more interesting, you can use brown sugar in place of some of the white sugar. That would be fine with me. The purpose of this exercise is to create the idea that you were the one who wrote it. I have never added garlic or garlic powder, and I have no intention of beginning to do so now; I will save those components for one of the numerous other varieties of chili sauce that are readily accessible. However, the heat might also come from a variety of peppers or chili flakes. However, I will let you determine how much heat you want based on how accustomed you are to include it in your meals. I will leave it up to you to select how much heat you want. You can make a version that is spicier than the one that we make by increasing the number of dried chili peppers from three to seven, or any number in between, but it won't be as good as the one that we make. Please let us know if you are interested in giving this a shot if you do. You have discovered that canning is a hobby that you take great pleasure in, but you are always looking for fresh and innovative ideas to put to the test in your canning endeavors. The canning process can be nerve-wracking, particularly for those who have never attempted it before. Can you believe you've never put anything in a jar before? Permit me to be of assistance to you in savoring the process of preserving all of the wonderful things that you discover, whether it be the harvest of the summer from a farmer's market, goods from your neighborhood grocery store, or fresh food from your own backyard. I can help you do this. No matter what brought you here, I'm pleased to help you appreciate the experience of preserving as much of it as you can by assisting you in maintaining as much of it as you can.
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