Sharon’s Notes:

Nothing like fresh field tomatoes ! YUM!

I’ll offer up this canning recipe because it is something you
don’t seem to see in the States. This is NOT to be confused with
Heinz Chili Sauce they are in no may similar.

I got this recipe from a farmer friend’s mother over 30 years ago
and I have made it every year since. Same lady that taught me to
make canned tomatoes and dill pickles.

This stuff is great in a meatloaf, along side eggs cooked any way,
topped on a burger or dog, dumped into baked beans, with Tourtiere
or any pork dish. Clive slathers it on freshly baked, buttered,
French bread!

Elaine’s Chile Sauce

11 Q basket of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers
2 green, 2 red, chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then
drain off 2 cups liquid. Add everything else EXCEPT sugar and
simmer another 3 hours or even more, until nice and thick. Add
sugar 1 hour before canning. Fill pint jars and HWB for 15
minutes.

Note: If time is tight I make right up to the add sugar part,
refrigerate overnight and finish the next day.