"You don't need to be too precious." Another brilliant Glen-ism. As a folklorist, I love the talk about food ways, how the same foods get prepared different ways by different families, or different parts of a country or even a city.
I don't only hear this from Glen - I hear it from Adam Raguzea as well. But I swear, I don't think I encountered this usage of "precious" until the last 5-6 years.
Growing up in Detroit in the 50's and 60's, autumn was canning season which included putting up about 50 quarts of chili sauce which was my Grandma's recipe from the early 1900's. We had a large garden which did not yield enough tomatoes to can. We would go to nearby farms and pick bushels and bushels of tomatoes. Our recipe is similar to yours, only difference is no celery but we added allspice, nutmeg and cloves. At the picnic table in the backyard we set up an old fashion household meat grinder and my Dad grind the peeled tomatoes. Also in the grinder would go the banana peppers, onions and green peppers. Then my Mom would put all of that into a 25 quart electric turkey roast and that cooked all night. The next came the canning. We had quart jars all over the kitchen and dining room waiting for them to seal. The following weekend we did it all over again. The jars of chili sauce was stored in the root cellar in the basement. We used the chili sauce as a condiment at every meal. Great video, great memories. Also, a couple of weeks later we would make 500 pounds of kielbasa with my aunt and uncle. Thank goodness we had a full kitchen in the basement. Have a great weekend
My family used to make a fruit chilli sauce with tomatoes, peaches and pears - truly an end of summer recipe. Delicious. Thanks for recommending a definitive canning guide.
I've been a long time viewer, and boy am I ever so glad that I stumbled across your channel. Your video production is top tier, your video format is just phenomenal, and you Glen are such a pleasure to watch, I love your character and soothing nature. Take care Friend, :D
My mom and I just made 3 batches of our family version this past week!! I love it dumped over cream cheese and eaten with Ritz crackers. My mom loves it with steak or pork, or just with a spoon. Thanks for sharing your version! Very interesting to see how different variations crop up to each family's taste. Chili Sauce 5 qts ripe tomatoes, peeled (we use plums - hard to count and be consistent) 6 medium bell peppers 4 chopped cherry peppers 6 chopped jalapeños 2 chopped long hots 6 medium onions 4 stalks celery 2 cups white sugar 2 cups apple cider vinegar 8 tsp salt 1 tsp black pepper 1 tsp ground cloves Chop vegetables. Put into a 10 or 12 qt pot. Add remaining ingredients. Bring to boil. Cook over low heat until desired thickness (about 2 ½ hours). Put hot sauce into hot sterilized jars. Wipe rims, and put boiled lips over, invert for 5 min and then allow to stand until sealed. Makes 8 to 10 pints.
My mother-in-law grew up in Illinois in that time period. When I married my husband the first summer and until she passed we made her mother’s chili sauce… they ate it with everything. At dinner time it went on the lazy Susan on the table along with the salt and pepper… the recipe you presented was very similar to hers. Thanks for sharing.
My dad used to hunt down and buy Chilli Sauce each holiday season - he said it wasn't as good as his grandma's homemade but it worked for what he used it for. He made shrimp cocktail sauce with it and some horseradish and lemon juice -- it was great and different from the standard cocktail sauce.
My grandma never made chili sauce but she did make tomato preserves that you can put on buttered toast. I made some myself and it turned out pretty good.
I grew up on chilli sauce, I still make it every year. In my sauce from my great granny, I put in red and green peppers and a spice bag of pickling spices, along with all the ingredients you have in yours.
Just made this sauce with my partner to clear out our garden! It tastes absolutely amazing. In the spirit of you saying it's a technique and not a recipe, we added some tomatillo, warm spices, and fennel bulb on top of chilis (we had cayenne and poblano), tomatoes (brandywine), and sweet pepper (Carolina mountain pimento). This is going into our yearly canning ritual. Thanks!
Yours sounds like a really delicious sloppy joe sauce. We didn’t make chili sauce, but stewed tomatoes that used the hot Hungarian banana peppers in some. Just bell peppers in other. No vinegar so pressured cooker canned. I’m going to try your recipe fresh for sloppy joes and without the brown sugar add cumin for enchilada sauce ! Thanks for sharing always! (Michigan)
What a great family legacy you both have with your cooking! The older I get, the more I appreciate those roots. Unfortunately, unless you value this early on it's typically lost to history. Keep doing what you do!
My mom put up something very like this at the end of every summer. The greatest use for it in our world was to pour out a dishful, stir in a generous dose of horseradish, and turn it into the best friend a seafood dinner ever had. ❤️❤️❤️
In my family we always had a glut of apples (not sound enough to keep) & tomatoes in the autumn, so my mother made those into chutney. Different country & ingredients but you use what you have to stock the pantry until the next summer.
My great grandmother made this all the time from her grandmother's recipe (mostly). And they were US prairie state residents their whole lives. They did not use hot peppers, but other than that it was much the same. And it made its way onto everything: eggs, hamburgers, chops. One cousin mixed it into his mashed potatoes.
Growing up we always had a garden. Tomatoes were always canned as juice. Except one year in the 70's. We had a great tomato crop but we had a really early frost in September or October. All tomatoes were picked. The larger ones were packed in newspaper to ripen. The small green ones were made into pickles.
In the 1950's my paternal grandmother always served chili sauce at big dinners, mostly for my uncle, who liked it. I never cared for it as a kid (I was born in the late 40's). I like it now but nobody else in my family would eat it. I buy Heinz every once in awhile as I think that's what grandma bought. My maternal grandmother made her own spicy ketchup. They were short on money but got bushels of tomatoes easily from my grandfather's job at the State Hospital. My mother hated stirring it and never ever canned anything. I tried canning in the 1970's but haven't done it in a long time. Sauce looks good!
I make a similar sauce (not canned, just in small batches to have around for the week) but with reconstituted dried chipotle peppers instead of banana (and include at least some of the reconstituting liquid), and also jalapenos for additional heat. It makes a spicier, smoky sauce that goes on a dozen different things. I put it over scrambled eggs, as dressing over a black bean and corn salad, as a sauce over Tex-Mex flavor rice bowls, in tacos or burritos, or mix it with cream cheese and/or sour cream (and add some scallion/cilantro) to make a dip.
My grandmother made something very similar to this. She called it tomato chili sauce. We have no Canadian roots and live in North Eastern Tennessee. I eat it like a relish on my pinto soup beans and cornbread. 😋
Another interesting recipe history. The only thing we do with commercial "chili sauce" is add it to grape jelly meatballs, so it was nice that Julie started the convo about how (with what) it's eaten. But I can remember in the deep Southern US having a homemade version of this recipe, something we called "barbecue sauce" -- tomatoes, ketchup, onions, celery, peppers, and brown sugar, S&P. We ate it at backyard BBQs on grilled chicken.
So ambitious!!! I admire your dedication and perseverance. What a relief when you're all done, I imagine! Thanks, Glen...for providing so much entertainment almost daily/nightly. I check every day. - Marilyn
How have I been watching for YEARS, and somehow completely blanked on the idea that you have a brewery? Your channel in general, and all the old recipes and your own family recipes in specific, all remind me I need to get my long lost relatives to put their recipes on paper. I think every family oughta do that, really.
Perfect timing i have been scouring cookbooks for this recipe. I am going to add allspice, that is a flavor i remember from my grandma’s. No hot peppers in hers but mine will have them. Thanks again, you two are terrific.
This video takes me back. Mom always canned chili sauce (pronounced as you did "CHILL- a", never "CHILL-ee"). Her recipe was a bit different, as she grew up in North Western Pennsylvania during the 1920's-1930's, but close enough (she was in the no-spicy peppers camp). We recently started canning and found her recipe, so it's off to the market for some ingredients and making a batch. By the way, Nance's is a close match to moms when we can find it at the market. And it is incredibly good on meatloaf, right out of the oven for dinner or the next day cold for a sandwich.
I'm from Pennsylvania, and my great-grandfather's "chili sauce" recipe is a lot closer to a sauce you'd put on a chili dog than a salsa, so it isn't made for canning, has very fine ground beef, no vinegar and much less sugar, but it does use all of the warm baking spices (allspice, cinnamon, cloves, nutmeg, and I've started adding ginger to it myself) and it's a huge family favorite. Also worth noting, Heinz brand chili sauce is similarly somewhat-available in stores here, if you spend enough time looking for it.
My mother has made “coke roast” with the store bought stuff for years. She credits her college roommate who knows where it came from. Everything goes in a slowcooker Bottle of chili sauce Can of regular Coke Hot sauce to taste (she uses Tabasco I moved to sriracha before making my own) 2-3lb chuck roast Served with a starch: rice, potatoes, pasta.
My grandmother and mother made chili sauce and I make it every year. Our version is similar but we do the spice mixture version (cinnamon, mace, cardamom, - the usual suspects). We love it on fried potatoes and over easy eggs, and it makes a fabulous brisket when oven braised in a combination of chili sauce, brown sugar, onion, and a lager beer. Covered with foil and into a 300 degree oven for 2-3 hours. Delicious! This aroma evokes fall to me, coinciding with the thrum of the crickets and the relative silence due to the autumnal absence of birdsong in the air. Thanks for a great video, as usual! Try the brisket! It’s a keeper!
Glen, I love your videos. I found you post covid, and I love your channel! Youre such a calm guy. You come across like a really gentle soul. I love the small coloquialisms from your subtle canadian accent “aboot instead of about” but subtle its turned down. 50%. Its one of the many things I adore about your channel. I love the food history. I love that you partnered with Max Miller on a video. I love when Julie pops in. I love watching your easy every day banter. I love how well you know each other. The only thing I don’t like is that your videos are so short. I would watch you work in the kitchen happily! Tell more stories from your life. Talk more about your grandparents. I am a similar age to you, maybe 5 yrs older. My grandparents died when I was quite young, so love hearing other peoples grand parent stories. I would love to hear more about your time “counting trees?” living in a tent. Did you encounter a lit of wild life? Bigfoot, bears, moose, Elk? How many summers did you do that? How did you and Julie Meet? The topics are endless. Bottom line. You and Julie would be a blast to sit around the fire pit with sharing a bottle of wine. Have a great day to you both!!! Beth
Glen, GREAT to hear/see this episode!! We LV seeing the old-styles brought up-to-date. We have been making a very similar Chili Sauce from the Better Homes & Gardens cookbook almost every other year (double & triple batches) since 1964, the year we married, the dates and pint amounts have been carefully noted on the page alongside the recipe. We like it to cut the richness of pot roast, for example. There are no hot peppers in it, only 'green' peppers. THX muchly! EDIT: Glen what is the brand of the green 'spoon drip container' on your stovetop? I need that one!
All my Mom ever caned was green beans and tomatoes. The green beans were soft and very good. The tomatoes she used in stew. I think she only put salt both and used a pressure cooker to process them. I do miss them.
My Grandmother and Mother were from the Wellesley, New Hamburg, Bright area and they made it the same way you did minus the hot peppers. Every fall was a canning frenzy. My grandma had a huge garden so she canned everything from corn to zucchini, her pickles were to die for. I love the way they made chili sauce and you have brought back so many memories. I love your videos and thank you.
I remember canning in the fall-so much preparation and it was laborious, but we had pretty much any of the veggies throughout the winter without going to the store. I will admit this was also early 70's so I am dating myself.
My mom used to make this every year. No hot peppers or celery in her recipe, just onion, bell pepper. Her recipe had cinnamon, clove, allspice, dry mustard, coriander, celery seed. I don't bother with canning it when I make it. I make small batches, (2 quarts) and I freeze it in 1lb plastic containers. The only change I made to the recipe is I use whole peeled canned San marzano tomatoes. If you want to make a fantastic BBQ sauce, put a pint of this in a blender with a small can of Chipotles in adobo and add some molasses, honey or even dark corn syrup. Then into a sauce pan over medium heat to reduce and thicken.
Andrew, my Mom's chili sauce was nothing like any of the recipes I find on the internet. YOUR's sound close! Most of the ingredients you have listed are in my Mom's,,but it's not perfect. She is now 86 and the recipe she gave me ( that I have made) is not what I remember as a kid. If you could share your recipe, I will compare it to mine and maybe I can stop chasing this Unicorn.
Have not made any chili/salsa this year due to an injury causing me to scale the garden back a lot for this season, but last few years, I would make 100 or so pint jars per year and man does it make for good christmas gifts. If you can it well, it lasts so long too. I still have jars left over from a few years ago that appear perfectly fine.
I treated myself to a Vitamix some years ago. I make my own tomato sauce with sweet peppers. I just cut up the tomatoes skin, pips and all, then blend it all together at the end. It tastes amazing!
Wow, this totallly makes sense of something from a long time ago, when I was in grad school, a couple of Canadian guys were part of our hangout group, and we liked to frequent a Thai bar and restaurant, and one Canadaian student noticed my fondness for sriracha sauce, and commented that I should try his Grandmother's version, I had no idea what he meant, as both he and I were of Welsh-Irish ancestory. Now the shingles fall away. This is an awesome tradition. Think I'll can my own version. Kudos to G&F.
We've made something very similar only with green tomatoes (the ones left on the vine when it just gets too cold for more to ripen) and some zante currants for balancing the sourness.
My grandma grew up on a fruit farm in the Niagara region and married a fruit farmer. Her chili sauce is one of my favourite things she made. Hers has less hot pepper (one hot pepper or 1 tsp cayenne powder), and she drained the vegetables (tomatoes, onions, celery, sweet peppers, hot pepper) in a colander in the sink overnight. Then the next day the cooking time is only 15 minutes. I haven't made it in several years... I'll have to put it on next year's canning list (I'm out of jars and pantry space this year)! My favourite thing to eat it with is meatloaf. Or roast beef. But meatloaf isn't truly meatloaf without chili sauce!
My grandmothers recipe uses pickling spice in a bag as the mixture was cooking and a bay leaf and she would have used a hand grinder for the peppers, celery and onions. Fairly smooth high society ketchup. I love it and still make it to compete at fall fairs.
What do you do with your green tomatoes at the end of the season? We can green tomato mincemeat (ours has no actual meat in it) It coincides perfectly with the apples being ripe first of OCtober.
Chili sauce makes the best base for seafood cocktail sauce - I add horseradish, Worcestershire, lemon juice, and a little Tabasco. Chili sauce makes great Thousand Island dressing as well. I don't use it enough to keep it around so these days I usually use ketchup instead. I used to like Heinz chili sauce before they started making it with HFCS. There's another brand around I see once in a while that I see once in a while, but I can never get through the whole jar before I goes bad. I used to can a lot, mostly jam and chutney, but I just don't seem to have it in me much these days (except for infrequent very small batches) or I'd make some chili sauce myself.
my late maternal grandma would make 2 different versions.. one with hot peppers and one without.. some of her sons loved hot peppers.. my mom and m y aunt don't. She would give us a jar of each (my dad likes hot peppers) and we would eat it with pork roasts and veggies or on meat loaf sandwiches (so good on meatloaf sandwiches)
Thanks for sharing this. I was going to can another batch of crushed tomatoes today until I watched your video last night when I changed my mind. I currently have a pot of chili sauce reducing on the stove. I like mine with the addition of spices.
My family never had a tradition of making this, but my grandmother used to make green tomato relish with the last tomatoes of the season that had to be harvested before the first frost hit.
My grandmother didn’t use hot peppers but she put in mustard powder, tomatoes, cider vinegar celery, green and red peppers, onion, cinnamon, allspice and nutmeg. She cooked it in the oven in large roasting pans uncovered stirring occasionally.
My mother made almost the same recipe every fall but she ran her vegetables through her food mill and it was of a smooth consistency and why she called it "ketchup" and putting that on fresh baked bread and butter was an autumnal delight. Thanks for sharing!
I'm the Canadian child of British immigrant parents and have never heard of this kind of "chili sauce" - it was reminding me of chutney-type sauces, HP sauce etc. and the Jules mentioned it as well. Interesting parallel, I didn't know there was an old-timey sauce like this in Canada and have always associated that sweet-tangy sauce thing with the UK.
My family has been making something very similar for generations. It is so wonderful with beef -- hamburgers and meatloaf always have this on the side. A very similar recipe we make replaces the tomatoes with peaches (peeled and diced) and some cinnamon and cloves. Otherwise it is the same, with onions, red bell pepper, etc.
Wow! How interesting! I just made salsa with my end of season tomatoes this morning. I use oregano, cumin, paprika, oregano, cilantro and lime juice. I think I might have over done the lime juice this year.
So in my family we made salsa but mom would make, what they call Chow Chow in Texas which is fairly similar to this except with Green Tomatoes, Cabbage, Onion, and Bell Pepper. Like this it tends towards the sweet side. We'd put it on pinto beans and corn bread most often.
Hi Glen and Friends. I thought you’d like to know that my grandmother grew up in downtown Toronto in the early 1900’s, and this is exactly the same as her recipe, as near as I can tell. Thanks for sharing.
Love chili sauce. My family’s definitely has more spice component but what matters is what memories it evokes individually, It reminds me of my grandmother and mother. That said, it’s terrific on fried potatoes and makes a mean pot roast when mixed with beer and brown sugar, and sliced onions. Baked with a nice lean roast covered for a couple of hours. Heaven! The smell of fall and crickets thrumming in the sunshine. Try it!
This takes me back to when I was a kid, and my mom got bargains on boxes of peaches, apricots and pears at the end of the season and canned them. My job, at 6, 7 or 8 years old, was to cut them up, removing the pits or cores, to be put into the jars of sugar water. One year my mom had some mint and put it in the jars with pears and that was so good on cottage cheese. That's as fancy as it got. As for chili sauce or tomato sauce of any kind, she was raised in a German household and we never made it.
My Great Gran made this at the end of every Summer. Her's came from the little Ball Canning Booklet. We would eat it on almost anything. I loved it on beef and mashed potatoes. It's just delicious. Here is the recipe: Peel and slice a peck of ripe tomatoes, and add six green peppers chopped fine, six onions chopped fine, two tablespoonfuls of cinnamon, two teaspoonfuls of cloves, one tablespoonful of salt, two cupfuls of brown sugar and five cupfuls of vinegar. Boil the mixture for two hours. (then follow your canning method)
That book is currently sitting on my coffee table, because I haven't put it away from checking that I have all the ingredients for putting up the last of my peppers. I agree that it's great.
I’m a bit late to the party but my mother used to make it and would make 2 batches, one basically the same as yours with banana peppers and bell peppers and one with the heat kicked up adding a handful of red chillies into it and to differentiate the “hot” batch would be canned in small jam sized jars. We put it on eggs, meat roast beef especially if it happened to come out a little dry lol and on anything else we desired. I want to get into doing some canning and preserving this year.
I smiled when I saw the name of this video. Every year my mom and I would make something she called chili sauce. The original recipe had bushels and pecks for the amounts of tomatoes, peppers and onions! Ours has cinnamon or allspice, mustard and sugar in it. I lost the recipe for many years and then I recently found it on a scrap of paper. I’m not sure where she got the recipe from. We’ve always lived on the East Coast of the United States mostly either urban or suburban. I know my mother and grandmother used to can a lot so maybe they got it from one of these recipe books
You mentioning the brewery really makes me want more beer videos from you. One here and there would be great! Really enjoy all of your content. Hope to get to go on one of your trips at some point in the future as well.
I'm just about to make spaghetti sauce with 4 pounds of locally grown Italian sauce tomatoes. We put the extra in the freezer. Thanks again for an interesting video.
Thank you. I used to help my Mom make chilli sauce. But I was never allowed to help in the canning. Too young. So I am afraid to preserve things. But we made some from canned tomatoes tonight and it’s half gone already. 😊. My mom has marked the recipe in the American woman’s cookbook page 697 🇨🇦
I just finished canning about 25 liters of tomato and apple chutney and oddly enough, it kind of has the same taste as my mother's green tomato ketchup she used to make. I've seen it called Chow Chow also. I'm just waiting to bring in the green tomatoes to make that recipe :)
Interesting video. I'm from the UK where canning never really took off. To begin with I wasn't sure how the finished product would be eaten. I see now it could almost be considered a condiment. I bet it would be great with cold meats or on a sandwich. I'm curious if you've tried and what your views would be concerning mustard piccalilli or a brand of chutney type pickle best known as Branston pickle? I'd love to see make an Canadian version of there is one. Great video as always.
Our old family recipe from southern Ontario included peaches and pears, mixed pickling spice and no hot peppers. I am surprised by that folks in Galt would have had access to three pounds of tamarinds at that time, as called for in one of the old recipes you showed.
Interestingly the Ball book has eggplant recipes and the bernardin does not. There are probably more differences. Our family makes tomato relish. Sameish as yours but no peppers and only 1/2 c brown sugar and cinnamon, allspice, mace and nutmeg. Our favourite thing to do with it is baked on top of meatloaf. And then on meatloaf sandwiches.
Hi. I’m not trying to be cheeky or rude, but I wonder if in the Bernardin book it’s called aubergine instead of eggplant? I believe that’s what it’s called in the UK. 🙂
My favourite chili sauce is one of the sweet, fruity ones (I made it with red currants once) with the warm spices, not hot peppers. It actually tastes almost exactly like Rosella brand chutney you can buy in Australia. I eat it with cheddar on sandwiches.
I thi k this would be the stuff my mom would put over a block of softened cream cheese as a cracker spread for parties. I honestly never wondered what else you would eat it with.
My family is from southern Ontario (farmers) as well. My mother always talked about Chili Sauce from her childhood. I came into possession of some handwritten family recipes and found one for Chili sauce. Ours does not call for any fresh peppers at all but does include cayene pepper. The original recipe called for brown vinegar. I made the first batch using malt vinegar but that seemed too dark. I now use white vinegar - which my mother loves! Can anyone in tell me if brown vinegar is available in the US? And perhaps, how is it different from white vinegar, Thank you
Generally Brown vinegar is the same as Apple Cider vinegar. Malt vinegar is made from malted grains just like beer or Scotch, so it has a much darker colour and deeper flavour.
Thank you. I looked up brown vinegar and it appears to be still available in the UK and Canada but not in the US where I live. I will try Apple Cider Vinegar for the next batch. Thanks so much for the info and for all the great videos. @@GlenAndFriendsCooking
My question is, is this kinda like stewed tomatoes, with hot peppers added? In southern New Mexico, USA, we don't put tomatoes in our chili sauce. And we call it chile. We use dried red chile pods, which we cook in a pan of water, then add spices such as garlic, oregano and salt. We blend it with a bit of flour, water, or chicken broth. Then we fry it in the tiniest bit of oil in a skillet, and still until the oil is no longer visible. We make posole, enchiladas, red chile pork or beef. We add it on top of eggs, or mix it into pinto beans. It's wonderful. I'd love to try your chili sauce.
Glen, you used some home canned stewed tomatoes in a previous video. Could you produce a video covering that one too? My Dad only ever canned plain tomatoes. I really want to branch out.
My grandmother, who was born in 1887, made a fantastic sweet, tangy chili sauce that I ate on everything. Sadly, her recipe died with her, but I have found a commercial brand that tastes almost the same as her's. Maybe one day, I'll find a recipe close enough to her's to make it at home.
"You don't need to be too precious." Another brilliant Glen-ism. As a folklorist, I love the talk about food ways, how the same foods get prepared different ways by different families, or different parts of a country or even a city.
I don't only hear this from Glen - I hear it from Adam Raguzea as well. But I swear, I don't think I encountered this usage of "precious" until the last 5-6 years.
T-shirt in order!
I am 73. It was a phrase I often heard growing up. Also “not too dear” which means the same.
Too dear means 'too expensive' in the UK. I've heard precious used in this context - to worry about - all my life maybe it's more of a British phrase?
Growing up in Detroit in the 50's and 60's, autumn was canning season which included putting up about 50 quarts of chili sauce which was my Grandma's recipe from the early 1900's. We had a large garden which did not yield enough tomatoes to can. We would go to nearby farms and pick bushels and bushels of tomatoes. Our recipe is similar to yours, only difference is no celery but we added allspice, nutmeg and cloves. At the picnic table in the backyard we set up an old fashion household meat grinder and my Dad grind the peeled tomatoes. Also in the grinder would go the banana peppers, onions and green peppers. Then my Mom would put all of that into a 25 quart electric turkey roast and that cooked all night. The next came the canning. We had quart jars all over the kitchen and dining room waiting for them to seal. The following weekend we did it all over again. The jars of chili sauce was stored in the root cellar in the basement. We used the chili sauce as a condiment at every meal. Great video, great memories. Also, a couple of weeks later we would make 500 pounds of kielbasa with my aunt and uncle. Thank goodness we had a full kitchen in the basement. Have a great weekend
My family used to make a fruit chilli sauce with tomatoes, peaches and pears - truly an end of summer recipe. Delicious. Thanks for recommending a definitive canning guide.
Sounds delicious
There was a recipe like that on one of the pages Glen showed ... looks good.
I've been a long time viewer, and boy am I ever so glad that I stumbled across your channel. Your video production is top tier, your video format is just phenomenal, and you Glen are such a pleasure to watch, I love your character and soothing nature. Take care Friend, :D
My mom and I just made 3 batches of our family version this past week!! I love it dumped over cream cheese and eaten with Ritz crackers. My mom loves it with steak or pork, or just with a spoon.
Thanks for sharing your version! Very interesting to see how different variations crop up to each family's taste.
Chili Sauce
5 qts ripe tomatoes, peeled (we use plums - hard to count and be consistent)
6 medium bell peppers
4 chopped cherry peppers
6 chopped jalapeños
2 chopped long hots
6 medium onions
4 stalks celery
2 cups white sugar
2 cups apple cider vinegar
8 tsp salt
1 tsp black pepper
1 tsp ground cloves
Chop vegetables. Put into a 10 or 12 qt pot. Add remaining ingredients. Bring to boil. Cook over low heat until desired thickness (about 2 ½ hours). Put hot sauce into hot sterilized jars. Wipe rims, and put boiled lips over, invert for 5 min and then allow to stand until sealed.
Makes 8 to 10 pints.
Joie, thank you ❤
My mother-in-law grew up in Illinois in that time period. When I married my husband the first summer and until she passed we made her mother’s chili sauce… they ate it with everything. At dinner time it went on the lazy Susan on the table along with the salt and pepper… the recipe you presented was very similar to hers. Thanks for sharing.
My dad used to hunt down and buy Chilli Sauce each holiday season - he said it wasn't as good as his grandma's homemade but it worked for what he used it for. He made shrimp cocktail sauce with it and some horseradish and lemon juice -- it was great and different from the standard cocktail sauce.
My grandma never made chili sauce but she did make tomato preserves that you can put on buttered toast. I made some myself and it turned out pretty good.
I grew up on chilli sauce, I still make it every year. In my sauce from my great granny, I put in red and green peppers and a spice bag of pickling spices, along with all the ingredients you have in yours.
Just made this sauce with my partner to clear out our garden! It tastes absolutely amazing. In the spirit of you saying it's a technique and not a recipe, we added some tomatillo, warm spices, and fennel bulb on top of chilis (we had cayenne and poblano), tomatoes (brandywine), and sweet pepper (Carolina mountain pimento). This is going into our yearly canning ritual. Thanks!
Yours sounds like a really delicious sloppy joe sauce. We didn’t make chili sauce, but stewed tomatoes that used the hot Hungarian banana peppers in some. Just bell peppers in other. No vinegar so pressured cooker canned. I’m going to try your recipe fresh for sloppy joes and without the brown sugar add cumin for enchilada sauce ! Thanks for sharing always! (Michigan)
What a great family legacy you both have with your cooking! The older I get, the more I appreciate those roots. Unfortunately, unless you value this early on it's typically lost to history. Keep doing what you do!
My mom put up something very like this at the end of every summer. The greatest use for it in our world was to pour out a dishful, stir in a generous dose of horseradish, and turn it into the best friend a seafood dinner ever had. ❤️❤️❤️
In my family we always had a glut of apples (not sound enough to keep) & tomatoes in the autumn, so my mother made those into chutney. Different country & ingredients but you use what you have to stock the pantry until the next summer.
My great grandmother made this all the time from her grandmother's recipe (mostly). And they were US prairie state residents their whole lives. They did not use hot peppers, but other than that it was much the same.
And it made its way onto everything: eggs, hamburgers, chops. One cousin mixed it into his mashed potatoes.
A homesteader I watch loves that canning book! So interesting to see it with the Canadian title.
I used to work really closely with the Editor of that book - she was a great on set food stylist.
Growing up we always had a garden. Tomatoes were always canned as juice. Except one year in the 70's. We had a great tomato crop but we had a really early frost in September or October. All tomatoes were picked. The larger ones were packed in newspaper to ripen. The small green ones were made into pickles.
In the 1950's my paternal grandmother always served chili sauce at big dinners, mostly for my uncle, who liked it. I never cared for it as a kid (I was born in the late 40's). I like it now but nobody else in my family would eat it. I buy Heinz every once in awhile as I think that's what grandma bought. My maternal grandmother made her own spicy ketchup. They were short on money but got bushels of tomatoes easily from my grandfather's job at the State Hospital. My mother hated stirring it and never ever canned anything. I tried canning in the 1970's but haven't done it in a long time. Sauce looks good!
I make a similar sauce (not canned, just in small batches to have around for the week) but with reconstituted dried chipotle peppers instead of banana (and include at least some of the reconstituting liquid), and also jalapenos for additional heat. It makes a spicier, smoky sauce that goes on a dozen different things. I put it over scrambled eggs, as dressing over a black bean and corn salad, as a sauce over Tex-Mex flavor rice bowls, in tacos or burritos, or mix it with cream cheese and/or sour cream (and add some scallion/cilantro) to make a dip.
My grandmother made something very similar to this. She called it tomato chili sauce. We have no Canadian roots and live in North Eastern Tennessee. I eat it like a relish on my pinto soup beans and cornbread. 😋
Another interesting recipe history. The only thing we do with commercial "chili sauce" is add it to grape jelly meatballs, so it was nice that Julie started the convo about how (with what) it's eaten. But I can remember in the deep Southern US having a homemade version of this recipe, something we called "barbecue sauce" -- tomatoes, ketchup, onions, celery, peppers, and brown sugar, S&P. We ate it at backyard BBQs on grilled chicken.
So ambitious!!! I admire your dedication and perseverance. What a relief when you're all done, I imagine! Thanks, Glen...for providing so much entertainment almost daily/nightly. I check every day. - Marilyn
How have I been watching for YEARS, and somehow completely blanked on the idea that you have a brewery? Your channel in general, and all the old recipes and your own family recipes in specific, all remind me I need to get my long lost relatives to put their recipes on paper. I think every family oughta do that, really.
Perfect timing i have been scouring cookbooks for this recipe. I am going to add allspice, that is a flavor i remember from my grandma’s. No hot peppers in hers but mine will have them. Thanks again, you two are terrific.
This video takes me back. Mom always canned chili sauce (pronounced as you did "CHILL- a", never "CHILL-ee"). Her recipe was a bit different, as she grew up in North Western Pennsylvania during the 1920's-1930's, but close enough (she was in the no-spicy peppers camp). We recently started canning and found her recipe, so it's off to the market for some ingredients and making a batch. By the way, Nance's is a close match to moms when we can find it at the market. And it is incredibly good on meatloaf, right out of the oven for dinner or the next day cold for a sandwich.
I'm from Pennsylvania, and my great-grandfather's "chili sauce" recipe is a lot closer to a sauce you'd put on a chili dog than a salsa, so it isn't made for canning, has very fine ground beef, no vinegar and much less sugar, but it does use all of the warm baking spices (allspice, cinnamon, cloves, nutmeg, and I've started adding ginger to it myself) and it's a huge family favorite. Also worth noting, Heinz brand chili sauce is similarly somewhat-available in stores here, if you spend enough time looking for it.
My mother has made “coke roast” with the store bought stuff for years. She credits her college roommate who knows where it came from.
Everything goes in a slowcooker
Bottle of chili sauce
Can of regular Coke
Hot sauce to taste (she uses Tabasco I moved to sriracha before making my own)
2-3lb chuck roast
Served with a starch: rice, potatoes, pasta.
My grandmother and mother made chili sauce and I make it every year. Our version is similar but we do the spice mixture version (cinnamon, mace, cardamom, - the usual suspects). We love it on fried potatoes and over easy eggs, and it makes a fabulous brisket when oven braised in a combination of chili sauce, brown sugar, onion, and a lager beer. Covered with foil and into a 300 degree oven for 2-3 hours. Delicious! This aroma evokes fall to me, coinciding with the thrum of the crickets and the relative silence due to the autumnal absence of birdsong in the air. Thanks for a great video, as usual! Try the brisket! It’s a keeper!
Glen, I love your videos. I found you post covid, and I love your channel! Youre such a calm guy. You come across like a really gentle soul. I love the small coloquialisms from your subtle canadian accent “aboot instead of about” but subtle its turned down. 50%. Its one of the many things I adore about your channel. I love the food history. I love that you partnered with Max Miller on a video. I love when Julie pops in. I love watching your easy every day banter. I love how well you know each other. The only thing I don’t like is that your videos are so short. I would watch you work in the kitchen happily! Tell more stories from your life. Talk more about your grandparents. I am a similar age to you, maybe 5 yrs older. My grandparents died when I was quite young, so love hearing other peoples grand parent stories.
I would love to hear more about your time “counting trees?” living in a tent. Did you encounter a lit of wild life? Bigfoot, bears, moose, Elk?
How many summers did you do that?
How did you and Julie Meet? The topics are endless.
Bottom line. You and Julie would be a blast to sit around the fire pit with sharing a bottle of wine.
Have a great day to you both!!!
Beth
Thank you for doing a canning recipe. Would like to see more of these.
Glen, GREAT to hear/see this episode!! We LV seeing the old-styles brought up-to-date. We have been making a very similar Chili Sauce from the Better Homes & Gardens cookbook almost every other year (double & triple batches) since 1964, the year we married, the dates and pint amounts have been carefully noted on the page alongside the recipe. We like it to cut the richness of pot roast, for example. There are no hot peppers in it, only 'green' peppers. THX muchly! EDIT: Glen what is the brand of the green 'spoon drip container' on your stovetop? I need that one!
All my Mom ever caned was green beans and tomatoes. The green beans were soft and very good. The tomatoes she used in stew. I think she only put salt both and used a pressure cooker to process them. I do miss them.
So impressed with your preserving book. I've never thought of journaling recipes like that. What a wonderful idea!
Thank you for mentioning a trusted resource for canning. So many channels give bad and unsafe information and I'm glad you're not one of them!
My Grandmother and Mother were from the Wellesley, New Hamburg, Bright area and they made it the same way you did minus the hot peppers. Every fall was a canning frenzy. My grandma had a huge garden so she canned everything from corn to zucchini, her pickles were to die for. I love the way they made chili sauce and you have brought back so many memories. I love your videos and thank you.
I remember canning in the fall-so much preparation and it was laborious, but we had pretty much any of the veggies throughout the winter without going to the store. I will admit this was also early 70's so I am dating myself.
Hah. I just posted about how my mom had me assist in canning and I didn't mention that it was in the 1950s. Best wishes, youngster!
My mom used to make this every year. No hot peppers or celery in her recipe, just onion, bell pepper. Her recipe had cinnamon, clove, allspice, dry mustard, coriander, celery seed. I don't bother with canning it when I make it. I make small batches, (2 quarts) and I freeze it in 1lb plastic containers. The only change I made to the recipe is I use whole peeled canned San marzano tomatoes.
If you want to make a fantastic BBQ sauce, put a pint of this in a blender with a small can of Chipotles in adobo and add some molasses, honey or even dark corn syrup. Then into a sauce pan over medium heat to reduce and thicken.
Andrew, my Mom's chili sauce was nothing like any of the recipes I find on the internet. YOUR's sound close! Most of the ingredients you have listed are in my Mom's,,but it's not perfect. She is now 86 and the recipe she gave me ( that I have made) is not what I remember as a kid. If you could share your recipe, I will compare it to mine and maybe I can stop chasing this Unicorn.
Have not made any chili/salsa this year due to an injury causing me to scale the garden back a lot for this season, but last few years, I would make 100 or so pint jars per year and man does it make for good christmas gifts. If you can it well, it lasts so long too. I still have jars left over from a few years ago that appear perfectly fine.
I treated myself to a Vitamix some years ago. I make my own tomato sauce with sweet peppers. I just cut up the tomatoes skin, pips and all, then blend it all together at the end. It tastes amazing!
Wow, this totallly makes sense of something from a long time ago, when I was in grad school, a couple of Canadian guys were part of our hangout group, and we liked to frequent a Thai bar and restaurant, and one Canadaian student noticed my fondness for sriracha sauce, and commented that I should try his Grandmother's version, I had no idea what he meant, as both he and I were of Welsh-Irish ancestory. Now the shingles fall away. This is an awesome tradition. Think I'll can my own version. Kudos to G&F.
We ate this growing up as a topping stirred into a bowl of pinto beans, with cornbread on the side.
My grandmother added allspice and a bit of clove. I like your version: red, ripe tomatoes don't need a lot of spicing.
We've made something very similar only with green tomatoes (the ones left on the vine when it just gets too cold for more to ripen) and some zante currants for balancing the sourness.
we always used chili sauce on stuffed peppers..pretty much this recipe except we blended it some..that Ball book is thee book for canning!
Started our chili sauce this morning 🙏
My grandma grew up on a fruit farm in the Niagara region and married a fruit farmer. Her chili sauce is one of my favourite things she made. Hers has less hot pepper (one hot pepper or 1 tsp cayenne powder), and she drained the vegetables (tomatoes, onions, celery, sweet peppers, hot pepper) in a colander in the sink overnight. Then the next day the cooking time is only 15 minutes.
I haven't made it in several years... I'll have to put it on next year's canning list (I'm out of jars and pantry space this year)! My favourite thing to eat it with is meatloaf. Or roast beef. But meatloaf isn't truly meatloaf without chili sauce!
My grandmothers recipe uses pickling spice in a bag as the mixture was cooking and a bay leaf and she would have used a hand grinder for the peppers, celery and onions. Fairly smooth high society ketchup. I love it and still make it to compete at fall fairs.
What do you do with your green tomatoes at the end of the season? We can green tomato mincemeat (ours has no actual meat in it) It coincides perfectly with the apples being ripe first of OCtober.
Chili sauce makes the best base for seafood cocktail sauce - I add horseradish, Worcestershire, lemon juice, and a little Tabasco. Chili sauce makes great Thousand Island dressing as well. I don't use it enough to keep it around so these days I usually use ketchup instead. I used to like Heinz chili sauce before they started making it with HFCS. There's another brand around I see once in a while that I see once in a while, but I can never get through the whole jar before I goes bad. I used to can a lot, mostly jam and chutney, but I just don't seem to have it in me much these days (except for infrequent very small batches) or I'd make some chili sauce myself.
my late maternal grandma would make 2 different versions.. one with hot peppers and one without.. some of her sons loved hot peppers.. my mom and m y aunt don't. She would give us a jar of each (my dad likes hot peppers) and we would eat it with pork roasts and veggies or on meat loaf sandwiches (so good on meatloaf sandwiches)
Even if you are not canning... the Ball/Bernardin recipes are amazing! especially if you are a gardener...
I made this today, so many cans! I used tomatoes and hot peppers from the garden. It's similar to a sweet and sour sauce ❤❤❤
Thanks for sharing this. I was going to can another batch of crushed tomatoes today until I watched your video last night when I changed my mind. I currently have a pot of chili sauce reducing on the stove. I like mine with the addition of spices.
My family never had a tradition of making this, but my grandmother used to make green tomato relish with the last tomatoes of the season that had to be harvested before the first frost hit.
Thanks Glen! Rocling video - again🎉🎉 We add a little zucchini for extra veg and weight - then on top of my eggs😎👍👍
My mom used to make chili sauce. My favorite way to use it was to make sloppy Joe's, much better than using store bought sauce.
My grandmother didn’t use hot peppers but she put in mustard powder, tomatoes, cider vinegar celery, green and red peppers, onion, cinnamon, allspice and nutmeg. She cooked it in the oven in large roasting pans uncovered stirring occasionally.
My mother made almost the same recipe every fall but she ran her vegetables through her food mill and it was of a smooth consistency and why she called it "ketchup" and putting that on fresh baked bread and butter was an autumnal delight. Thanks for sharing!
I'm the Canadian child of British immigrant parents and have never heard of this kind of "chili sauce" - it was reminding me of chutney-type sauces, HP sauce etc. and the Jules mentioned it as well. Interesting parallel, I didn't know there was an old-timey sauce like this in Canada and have always associated that sweet-tangy sauce thing with the UK.
My family has been making something very similar for generations. It is so wonderful with beef -- hamburgers and meatloaf always have this on the side. A very similar recipe we make replaces the tomatoes with peaches (peeled and diced) and some cinnamon and cloves. Otherwise it is the same, with onions, red bell pepper, etc.
Wow! How interesting! I just made salsa with my end of season tomatoes this morning. I use oregano, cumin, paprika, oregano, cilantro and lime juice. I think I might have over done the lime juice this year.
So in my family we made salsa but mom would make, what they call Chow Chow in Texas which is fairly similar to this except with Green Tomatoes, Cabbage, Onion, and Bell Pepper. Like this it tends towards the sweet side. We'd put it on pinto beans and corn bread most often.
Hi Glen and Friends. I thought you’d like to know that my grandmother grew up in downtown Toronto in the early 1900’s, and this is exactly the same as her recipe, as near as I can tell. Thanks for sharing.
Thanks for adding actual captions for the Deaf Mom and her Mom made this.
Love chili sauce. My family’s definitely has more spice component but what matters is what memories it evokes individually, It reminds me of my grandmother and mother. That said, it’s terrific on fried potatoes and makes a mean pot roast when mixed with beer and brown sugar, and sliced onions. Baked with a nice lean roast covered for a couple of hours. Heaven! The smell of fall and crickets thrumming in the sunshine. Try it!
Looks good! We made salsa with our leftover tomatoes this year.
This takes me back to when I was a kid, and my mom got bargains on boxes of peaches, apricots and pears at the end of the season and canned them. My job, at 6, 7 or 8 years old, was to cut them up, removing the pits or cores, to be put into the jars of sugar water. One year my mom had some mint and put it in the jars with pears and that was so good on cottage cheese. That's as fancy as it got. As for chili sauce or tomato sauce of any kind, she was raised in a German household and we never made it.
It would seem silly to complain about using a metal spoon after you just cooked your sauce in a metal pot for hours. 😆
My Great Gran made this at the end of every Summer. Her's came from the little Ball Canning Booklet. We would eat it on almost anything. I loved it on beef and mashed potatoes. It's just delicious. Here is the recipe: Peel and slice a peck of ripe tomatoes, and add six green peppers chopped fine, six onions chopped fine, two tablespoonfuls of cinnamon, two teaspoonfuls of cloves, one tablespoonful of salt, two cupfuls of brown sugar and five cupfuls of vinegar. Boil the mixture for two hours. (then follow your canning method)
That book is currently sitting on my coffee table, because I haven't put it away from checking that I have all the ingredients for putting up the last of my peppers. I agree that it's great.
I’m a bit late to the party but my mother used to make it and would make 2 batches, one basically the same as yours with banana peppers and bell peppers and one with the heat kicked up adding a handful of red chillies into it and to differentiate the “hot” batch would be canned in small jam sized jars.
We put it on eggs, meat roast beef especially if it happened to come out a little dry lol and on anything else we desired.
I want to get into doing some canning and preserving this year.
I smiled when I saw the name of this video. Every year my mom and I would make something she called chili sauce. The original recipe had bushels and pecks for the amounts of tomatoes, peppers and onions! Ours has cinnamon or allspice, mustard and sugar in it. I lost the recipe for many years and then I recently found it on a scrap of paper. I’m not sure where she got the recipe from. We’ve always lived on the East Coast of the United States mostly either urban or suburban. I know my mother and grandmother used to can a lot so maybe they got it from one of these recipe books
Woah, I've never even heard of this. But, I'm from New Mexico and chile sauce here comes red or green.
Thanks for the book recommendation. I now have yet another book on my wish list
Your friend across the border appreciates the use of hot banana peppers: a great lakes classic! Go Bills!
We never made this, but my mother always ate Heinz's version a lot, usually with canned smoked oysters.
You mentioning the brewery really makes me want more beer videos from you. One here and there would be great! Really enjoy all of your content. Hope to get to go on one of your trips at some point in the future as well.
I'm just about to make spaghetti sauce with 4 pounds of locally grown Italian sauce tomatoes. We put the extra in the freezer. Thanks again for an interesting video.
I love Chili sauce on my Eggs Ramen Noodles & Chicken Fried Chicken. 🖖💜👌
Thank you. I used to help my
Mom make chilli sauce. But I was never allowed to help in the canning. Too young. So I am afraid to preserve things. But we made some from canned tomatoes tonight and it’s half gone already. 😊. My mom has marked the recipe in the American woman’s cookbook page 697 🇨🇦
Good show as always thank you kindly.
I just finished canning about 25 liters of tomato and apple chutney and oddly enough, it kind of has the same taste as my mother's green tomato ketchup she used to make. I've seen it called Chow Chow also. I'm just waiting to bring in the green tomatoes to make that recipe :)
Interesting video. I'm from the UK where canning never really took off. To begin with I wasn't sure how the finished product would be eaten. I see now it could almost be considered a condiment. I bet it would be great with cold meats or on a sandwich.
I'm curious if you've tried and what your views would be concerning mustard piccalilli or a brand of chutney type pickle best known as Branston pickle? I'd love to see make an Canadian version of there is one.
Great video as always.
Our old family recipe from southern Ontario included peaches and pears, mixed pickling spice and no hot peppers. I am surprised by that folks in Galt would have had access to three pounds of tamarinds at that time, as called for in one of the old recipes you showed.
My grandmother made chili sauce, but it's more like a sloppy joe sauce, adds allspice mace cloves and I remember it fondly and I'm 70
I love this! Looks delicious 😋
Interestingly the Ball book has eggplant recipes and the bernardin does not. There are probably more differences. Our family makes tomato relish. Sameish as yours but no peppers and only 1/2 c brown sugar and cinnamon, allspice, mace and nutmeg. Our favourite thing to do with it is baked on top of meatloaf. And then on meatloaf sandwiches.
love meatloaf sandwiches and this sounds like a perfect condiment Karen.
Hi. I’m not trying to be cheeky or rude, but I wonder if in the Bernardin book it’s called aubergine instead of eggplant? I believe that’s what it’s called in the UK. 🙂
@@IMJwhoRU you are right! Seems silly though as we in Canada call them eggplant 🍆
My favourite chili sauce is one of the sweet, fruity ones (I made it with red currants once) with the warm spices, not hot peppers. It actually tastes almost exactly like Rosella brand chutney you can buy in Australia. I eat it with cheddar on sandwiches.
I thi k this would be the stuff my mom would put over a block of softened cream cheese as a cracker spread for parties. I honestly never wondered what else you would eat it with.
I have to try this
Growing up, my father always loved Chilli sauce. It was never spicy. It was a tomatoey sauce that looks very much like this.
I use chili sauce on the bottom layer of lasagna and also as the sauce for pizza. Very similar to our 'family' recipe.
I wish we had passed down recipes in our family. Such a thread through personal history
My family is from southern Ontario (farmers) as well. My mother always talked about Chili Sauce from her childhood. I came into possession of some handwritten family recipes and found one for Chili sauce. Ours does not call for any fresh peppers at all but does include cayene pepper. The original recipe called for brown vinegar. I made the first batch using malt vinegar but that seemed too dark. I now use white vinegar - which my mother loves! Can anyone in tell me if brown vinegar is available in the US? And perhaps, how is it different from white vinegar, Thank you
Generally Brown vinegar is the same as Apple Cider vinegar. Malt vinegar is made from malted grains just like beer or Scotch, so it has a much darker colour and deeper flavour.
Thank you. I looked up brown vinegar and it appears to be still available in the UK and Canada but not in the US where I live. I will try Apple Cider Vinegar for the next batch. Thanks so much for the info and for all the great videos. @@GlenAndFriendsCooking
Would love to see your garden sometime.
will you do a video on your jar cleaning/sterilizing process?
We had a large garden which did not yield enough tomatoes to can. We would go to nearby farms and pick bushels and bushels of tomatoes.
My question is, is this kinda like stewed tomatoes, with hot peppers added? In southern New Mexico, USA, we don't put tomatoes in our chili sauce. And we call it chile. We use dried red chile pods, which we cook in a pan of water, then add spices such as garlic, oregano and salt. We blend it with a bit of flour, water, or chicken broth. Then we fry it in the tiniest bit of oil in a skillet, and still until the oil is no longer visible. We make posole, enchiladas, red chile pork or beef. We add it on top of eggs, or mix it into pinto beans. It's wonderful. I'd love to try your chili sauce.
Glen, you used some home canned stewed tomatoes in a previous video. Could you produce a video covering that one too? My Dad only ever canned plain tomatoes. I really want to branch out.
My grandmother, who was born in 1887, made a fantastic sweet, tangy chili sauce that I ate on everything. Sadly, her recipe died with her, but I have found a commercial brand that tastes almost the same as her's. Maybe one day, I'll find a recipe close enough to her's to make it at home.