Winter Chili Sauce

By Norma Bidwell
The Hamilton Spectator

Makes 6 quarts (6L)

6 cans (28-oz/ 796 mL) tomatoes

2 cups (500 mL) sliced celery

2 cups (500 mL) diced onions

4 cups (1 L) sliced canned peaches, drained

5 cups (1.25 L) white vinegar

2 tbsp (30 mL) whole black peppercorns

2 tbsp (30 mL) whole cloves

1 tbsp (15 mL) allspice

6 sticks (3-inch) cinnamon, broken

2 tbsp (30 mL) salt

2 1/2 tsp (12 mL) ground ginger

4 cups (1 L) sugar

Put spices in a cheesecloth bag and tie. Mix all ingredients except sugar in a large kettle and boil down to chili sauce consistency. Add sugar and cook for 5 minutes, stirring constantly. Seal immediately in hot, sterilized pint jars.

Nutrition per 1/4 cup (60 mL) serving: 50 calories; 0 g fat; 1 g protein; 13 g carbohydrates; 1 g fibre.