this recipe is a keeper. i tried many other chili sauces with spices over the years but this one wins out. the only changes i have made is to only use red peppers and i like a bite so i add either a hot pepper or some red pepper flakes
this year the color is a little different because i used cherokee and black krim heirloom tomatoes
club sauce-the ingredients
8 large tomatoes
2 large onions, chopped
3 cups sugar
2 cups white vinegar
2 tablespoons salt
4 large red peppers
1 small hot pepper(optional)
peel and chop tomatoes
.if you have never done this just bring a kettle of water to boil and pour over tomatoes and let them sit for a minute. take a tomato and run under cold water and peeling them is a snap!
chop onion and add all ingredients except peppers
bring to a boil stirring constantly so sugar does not burn bottom of the pan ( i just did that and had to change pans)
simmer, stirring every few minutes for approximately 1 1/2 hours or until thick
meanwhile,grind peppers and let them drain in a colander while the tomatoes cook
a good time to prepare your jars and lids for canning the club sauce
again, canning is a timing issue with jars clean and hot, lids hot and ready when the cooking is finished
when the sauce is thick enough, stir in the peppers and bring to a boil.
do not let the peppers boil for any time. as soon as the mixture comes to a boil after the addtion of the peppers, turn off the stove.
this is 1 1/2 recipe. it made roughly 10 pints