Originally Posted by Swann
I make my own chili sauce... chunky catsup. It is far superior to what one can buy. I haven't done catsup because you have to do bottles and I do not have any or a capper. My recipes say is it spiced pureed tomatoes with vinegar and a lot of cooking down.
How do you make your chili sauce. How much at a time and how do you store it?
I make a sauce that I call a Ranchero sauce or salsa, depending what I'm doing with it, about 2 qts. at a time and freeze in 2 cup jars.
Why do you say you have to do bottles of catsup? I know my cookbooks start with 15 lbs of tomatoes but why must it be so?