Late-summer fruit, such as pears and plums, give a mild sweetness to this chili. Ripe, in-season field tomatoes are the best choice.
- Portion size 500 servings
- Credits : Canadian Living Magazine: September 2008
MethodSpice Bag: In square of cheesecloth, tie together cinnamon, pickling spice, mustard seeds, celery seeds, cloves and peppercorns. Set aside.
In large saucepan, combine tomatoes, pears, onions, vinegar, plums, celery, red and green peppers, sugar, jalape?eppers, salt and spice bag. Bring to boil, stirring occasionally. Reduce heat and simmer for 45 minutes. Using potato masher, mash any large pieces; cook until thickened and translucent, 15 to 30 minutes longer. Discard spice bag.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 38 mg
- Protein trace
- Calories 14.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 7.0