Ingredients
3 qt tomatoes, peeled, chopped (about 18
2 cup chopped green peppers, (about 2 medium)
2 cup chopped onions, (about 2 medium)
2 tsp salt
3/4 tsp cinnamon
3/4 tsp cloves
2 cup vinegar
3 tbsp liquid artificial sweetener
Directions
Combine all ingredients in a large sauce pot. Bring to a simmer. It
may require 3 to 4 hours of cooking time. When the mixture reaches
the desired thickness, pour hot, into hot jars, leaving 1/4 inch head
space. Adjust caps. Process 15 minutes in boiling water bath: yield
about 6 half pints. 1 Tbsp. = 6 calories
From: Ball Blue Book Shared By: Pat Stockett
Servings: 6 =1/2 pints
Chili Sauce (Sugar Free) Recipe brought to you by Recipe Ideas
Categories: Chili; Sauce; Sugar Free
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, at least as far back as early Egypt, and possibly even further. However, mostly, these early records were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to academics are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he tells us how the ancient cooks made use of a good variety of spices and herbs, including a few you will know like basil, rue and parsley. Later, there were two recipe books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the curry that we all know today, but rather accounts of the types of food eaten by the upper classes of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to a surge in books on cookery, many of which still exist in academic collections. By the time we get to the twentieth century, cookery books were greatly in demand due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Chili Sauce (Sugar Free) recipe.
