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Sunday, 18 March 2012
Sunday, 4 March 2012
It doesn't have exact measurements.
Basket of tomatoes ( I used 20-25 large tomatoes which made far too much to fit in one large pot) pour vinegar over to taste sugar, salt, celery, onion, 1 tsp allspice in bag bring to boil and simmer.
Peel and roughly cut up tomatoes and put them in a pot on the stove. Pour the vinegar over to cover and add enough sugar so it it about the sweetness you want. I think you can make it sweeter or less sweet. (I ended up adding about 10 cups of sugar). Then add salt to taste as well. Add 1 tsp of allspice and put it in a bag (or wrapped in cheesecloth or cotton) so it doesn't go all through the chili sauce. I also added about 1/4 cup of pickling spices although Mom's recipes didn't call for that. Add celery and onion (whatever you think you will like). I used about 6-8 celery stalks and two large onions cut up. Boil it down until it is cooked. I'd say about an hour or so on a simmer. If you are going to eat it right away you don't need to seal the jars. If you are going to leave it out you will have to seal the jars.
Helpful hing: In order to make skinning tomatoes easier drop them in boiling water on the stove. Leave for a few minutes until the skins start to split. Remove from the boiling water and drop them into some cold water. The skin will peel right off with your hands. Easy easy!