• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Seasonal Summer / Smokey Chili Sauce

Smokey Chili Sauce

Filed Under: Seasonal Summer, Tracklements Tagged With: Chili Sauce, Tomatoes

Smokey Chili Sauce 002

This is a recipe for old-fashioned home-canned chili sauce. It’s probably one of the most delicious chili sauces you will ever come across.

In fact, you’ll probably claim it as “your own” and pretend you invented the recipe. Go ahead!

See also: Hot and Sweet Chili Sauce, Singapore Chili Sauce

Contents hide
  • 1 The recipe
  • 2 Smokey Chili Sauce
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Notes
    • 2.4 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe Source
  • 6 Safety Check
  • 7 Nutrition information
    • 7.1 Regular Version
    • 7.2 Sugar and Salt-Free Version

The recipe

Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Water bath or steam canning

Yield: 6 x quarter-litre (½ US pint / 250 ml) jars

Headspace: 1 cm (¼ inch)

Processing time: 15 minutes either size jar

Print

Smokey Chili Sauce

3 x half-litre (US pint / 500 ml / 16 oz.) jars
Course Condiments
Cuisine American
Keyword Tomatoes
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 3 x half-litre (US pint / 500 ml / 16 oz.) jars
Calories 42kcal
Metric - US Customary

Ingredients

  • 4.5 kg tomatoes (10 lbs. About 2 dozen)
  • 600 g onions (chopped coarsely. 4 cups / 1 ⅓ pounds / 4 large)
  • 900 g bell peppers (cored, seeded and chopped coarsely. 2 pounds / 6 cups / 6 large)
  • 125 g refined white sugar (½ cup / 4 oz)
  • 2 tablespoons pickling salt
  • 2 tablespoons cinnamon
  • 750 ml cider vinegar (5% acidity or higher. 3 cups / 24 oz)
  • 1 ½ teaspoon chile powder (Optional. chipotle gives a nice smokey taste. )
  • dashes liquid smoke (Optional. To taste (go easy))
Metric - US Customary

Instructions

  • Wash tomatoes. Peel the tomatoes then coarsely chop them.
  • Combine in a pot all the ingredients from the tomatoes down to the salt.
  • Whisk the cinnamon into the vinegar, then add to pot (otherwise you may be chasing cinnamon lumps for hours.)
  • Add the remaining ingredients.
  • Bring to a boil, then lower to a good steady simmer for about 3 hours, stirring frequently.
  • Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
  • Leave 1 cm (¼ inch) headspace for either size jar.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jar for 15 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Notes

Note: In our experience the yield can vary from year to year -- it may depend on the tomatoes used.

Nutrition

Serving: 2g | Calories: 42kcal | Carbohydrates: 9.1g | Protein: 1.2g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 299mg | Fiber: 2g | Sugar: 6.7g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

More information about canning tomatoes in general.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • For the tomatoes, paste type (e.g. Roma, Amish paste, etc.) are ideal.  If you use slicing tomatoes (tomatoes with a lot of juice in them), it will take quite a while to boil it down thick.
  • You really want to peel the tomatoes for this recipe the peel WILL go very stringy in this recipe and you’ll be forever picking it out of your teeth. No need to seed.
  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • You can reduce the sugar, or use ½ cup / 10 g of granulated Splenda®, or use 1 teaspoon of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia .
  • No, that is not too much cinnamon.
  • If you want a plainer chili sauce, omit the liquid smoke and instead of the chipotle chile powder, use 1 teaspoon regular chili powder or cayenne pepper, or nothing.
  • You can play with the hotness and spice seasonings to taste. Do not cut back on the acid (the vinegar); do not use any kind of starch thickener (flour, corn starch or Clearjel even) as that can interfere with heat reaching through to the centre of the jars during processing time. Do not add any additional “low-acid” ingredients such as celery or more onion, pepper etc. You may swap out some of the Bell pepper for equal weights of a hotter pepper.
  • The vinegar can be white or cider vinegar, 5% or higher.
  • You can swap out 250 ml (1 cup / 8 oz.) of the vinegar and replace with an equal amount of bottled lemon juice to brighten the flavour if desired.
  • If you double the recipe, it’s best to use two large pots if at all possible — that way, you get twice the surface for evaporation / more efficient thickening. Or, just allow a much longer boiling time for reduction.
  • If it just gets to be too late at night and you have a ways to go yet in boiling it down, take off the burner, let it cool enough to be safe to pack into Tupperware etc. containers, then do so and refrigerate overnight, and start the boiling down process again in the morning.

Recipe Source

“Aunt Mary Goodsell’s Chili Sauce.” In: Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2016. Page 417

Modifications made:

  • Suggested option of partial lemon juice swap, to brighten the flavour;
  • Suggested alternative sweeteners;
  • Added chipotle powder and liquid smoke for smoky taste.

 Safety Check

Smokey Chili Sauce 005

pH of the finished product, after a few months: 3.8. Well below upper safety cut-off of 4.6 pH.

Nutrition information

Regular Version

Per 2 tablespoons / 30 ml

  • 42 calories, 299 mg sodium

smoky chili sauce regular

Sugar and Salt-Free Version

Per 2 tablespoons / 30 ml

  • 33 calories, 9 mg sodium
  • Weight Watchers PointsPlus®: 2 to 4 tablespoons: 1 point; 5 to 8 tablespoons: 2 points.

smokey chili sauce nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

Smokey Chili Sauce 003

Tagged With: Chili Sauce, Tomatoes

Filed Under: Seasonal Summer, Tracklements Tagged With: Chili Sauce, Tomatoes

Reader Interactions

Comments

  1. Karen

    February 21, 2021 at 9:27 pm

    5 stars
    How long do I pressure can 1/2 pint jars of hot dog chili sauce? I can find the time for quarts and pints, not not half pints. I end up wasting half of it.

    Reply
    • Healthy Canning

      June 20, 2021 at 6:53 pm

      When you use a smaller jar that isn’t listed, process for the same processing time as for the next suggested jar size up. See: Jar sizes

      Reply
  2. Liza

    June 03, 2016 at 6:37 pm

    August 15 2016 _ The new edition of the Joy of Pickiling coming out!!!!!!! It’s on pre order at Amazon!!

    Reply
    • Healthy Canning

      June 03, 2016 at 11:25 pm

      Thanks for heads up. Will pre-order tomorrow, when I remember what other canning supplies it was that I wanted to tack onto an order to get the free shipping for them :}

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Many times, I’ll look at personal websites and see things that can be very unsafe. People don’t quite understand that they might do it once and ‘get away with it’ but they could try it a month later and get sick — or make someone else sick.”

— Dr Elizabeth Andress, NBC News. 13 December 2010.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021