Jon Adams

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Username:: jondude
Name:: Jon Adams
Location:: Tiffin, OH
Birthday:: 05/05
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A Minority Of One

Food & Drink > 12 Jars ...

12 Jars ...

Wrapped up the canning at 12 quarts of chili sauce last night. I didn't realize I had a couple paper cuts on my fingers until I started chopping the chilies.

Here's the label for this year.

It isn't a spicy hot as it sounds.

My over-canning last year required no pasta sauces this year.

posted on Sept 18, 2011 8:24 AM ()

Comments:

Your recipe made my mouth water. Fall is here. Time to start thinking about chili and soups.

comment by boots586 on Sept 23, 2011 2:15 PM ()

Love the name and would definitely try the chili. You would like the multi-grain crackers I am buying from BJ's -- really tasty and go with everything.

comment by tealstar on Sept 19, 2011 12:27 PM ()

Love the label, it looks great.

comment by elderjane on Sept 19, 2011 6:18 AM ()

Sorry my trip to Vermont has been canceled. That means I won't be dropping by to sample your sauce. Maybe next year--that is, if it doesn't kill you first!

comment by solitaire on Sept 19, 2011 6:01 AM ()

(*Sad. Puts golf clubs back in the trunk.)

reply by jondude on Sept 19, 2011 7:07 AM ()

That sounds super hot!!! Too hot for me anyways. I love the label!

comment by kristilyn3 on Sept 18, 2011 4:09 PM ()

I do like spicy food. Not all the time, but often enough. One reason I got used to it was living 30 years in Southern California. Another is the fact I have arthritis, and Capsaiscin, the chemical in chilies and peppers that brings the heat, is a palliative for arthritis. It really helps.

reply by jondude on Sept 18, 2011 5:51 PM ()

There are so many good-sounding recipes that call for chili sauce, and it adds so much to any dish. You've inspired me to try making some of my own.

comment by troutbend on Sept 18, 2011 10:37 AM ()

First I brown the hamburger.I use ground sirloin, if I can afford it. Then I add the sauce from my jar to the meat, bring up the heat, then simmer for a good half hour, stirring occasionally. Then you can add beans if you prefer, and I usually chop up a bell pepper and add it, too. If the chili tastes too chemically hot, stir-in some cinnamon and add a little water. If the sauce is too thin or watery, you can stir-in Masa corn flour. I always sprinkle a little shredded yellow cheddar on top of the bowl before serving. NO crackers!

reply by jondude on Sept 19, 2011 7:12 AM ()

Great name for the Chili!

comment by lunarhunk on Sept 18, 2011 8:32 AM ()

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12 Jars ...