Peter's Homemade Chili Sauce

When it comes to braising or stewing elk, chili sauce is a very useful ingredient. By making your own you will impart a unique taste to stews that will have family and friends asking for more.

There are as many chili sauce recipes available as there are days in a month. Some can be cooked in as little as an hour, while others can take up to six. I've tried a half dozen recipes from various sources, but in the end came back to the one that's been in my family for several generations. The 4 to 5 hour cooking session may seem long, but keep in mind that it usually only needs to be made once a year. The final result makes it well worth it.



Ingredients

12 quarts (heaping) fresh tomatoes (2 six-quart baskets)
4 lbs onions, chopped
2 - 4 hot red (or jalepeno) peppers, diced
1 large bunch celery, diced
2 sweet red peppers, diced
2 green peppers, diced
4 tbsp pickling salt
2 cups white vinegar
6 tbsp pickling spice
6 cups white sugar

Method

Skin tomatoes by placing them in a large pot of boiling water for 2 minutes.
Do in batches if necessary.
Cool in cold water.
Core, skin, and chop.
Transfer chopped tomatoes to a 15 to 20 quart heavy bottomed stock pot.

Add onions, hot red or jalepeno peppers, celery, red and green peppers to the pot.
Combine contents, sprinkle in salt.
Leave overnight.

Drain off 2 cups of liquid from the pot the next morning.
Add white vinegar.
Place pickling spice in the centre of 4 or 5 layers of cheese cloth, gather sides and tie off to form a closed spice bag.
Add it to the stock pot.

Bring stock pot to a full boil, then reduce to low boil and cook for 3 hours, stirring occasionally.
Cook for 4 hours at this stage if a very thick chili sauce is desired.

Blend in sugar.
Continue cooking for another 45 minutes to an hour.
Stir often, checking that no burning is occuring at the bottom of the pot.
Reduce heat if necessary.

Finish by pouring cooked chili sauce into approximately 12 one-pint glass mason jars.
Leave about 1/2 an inch of space at the top of each jar.
Seal jars with lids and rings, being carful not to over tighten.
Place sealed jars on a trivet or spacer in a large canner.
Top with hot tap water.
Be sure water covers the jars by at least 1/2 an inch.
Bring water bath to a full boil.
Remove canner from heat source 10 minutes later.
Carefully remove jars.
Store in a cool place.