Fruit Chili Sauce

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Fruit Chili Sauce

 

12 firm ripe tomatoes

8 peaches

8 pears

4 onions

2 sweet red peppers

2 green peppers

4 cups sugar

4 cups apple cider vinegar

1 tablespoon salt

1/4 cup picking spice in a bag

 

Peel and chop tomatoes, peaches, pears and onions. Remove seeds and

stems from red and green peppers, and chop them. Add other

ingredients. Cook for 1 hour from the hard boil. Remove spice bag.

 

Fill sterilized jars and seal. Makes approximately 8 - 10 pints.

 

*Be sure to follow recommended safety instructions for

canning/according to county extension agency.

 

Note from recipe source: This recipe is very time-consuming but worth

the effort! I found I had to use 2 pots to make this entire batch, so

I halved it and got the first half going while I chopped stuff for the

second pot. When the first potful was cooked, I transferred the spice

bag to the second. This also staggered the canning of the jars, which

was a great help.