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Title: Mother Mccann's Chili Sauce
Categories: Preserve Vegetable
Yield: 8 Pints
| 24 | lg | Ripe tomatoes |
| 4 | lg | Onions |
| 8 | Green peppers | |
| 4 | tb | Salt |
| 1 | c | Sugar |
| 1 | tb | Cinnamon |
| 1 | tb | Ground cloves |
| 1 | tb | Allspice |
| 1 | tb | Dry mustard |
| 5 | c | Vinegar |
Put tomatoes, onions and peppers through the coarse blade of a food mill. Cook slowly with the salt, sugar, spices and vinegar until thick (about 45-60 minutes). Stir occasionally. Ladle into hot, sterilized jars and seal. Process in boiling water or steam canner.
From: The Canadian Heritage Cookbook by Edna McCann Typed by: Bob White
From: Robert White Date: 08-28-98 (13:47) The Once And Future Legend (1) Cooking
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