Sweet Chili Sauce
(courtesy of Colleen Worlton, chairperson, Girl Scouts of the Sierra Nevada Board in Reno. Makes 8 pints)
4 quarts (about 36) ripe tomatoes
⅓ cup red pepper, diced
4 cups yellow onions, diced
3 tablespoons salt
3 cups sugar
1 pint white vinegar
1½ teaspoons ground cloves
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
Remove skins from tomatoes, dice, and drain. Add all ingredients to a large stockpot. Bring to a boil, then lower heat to a simmer. Stir frequently until sauce cooks down (about 2 hours). Pour into sterilized half-pint or pint jars. Follow canning instructions and water bath 10 minutes.
Worlton recommends the following water canning resource: Nchfp.uga.edu/publications/uga/using_bw_canners.html.
