Green Chili Sauce

Feeling green? Taste this chili sauce made with green tomatoes and you’re off to see the Wizard. It’s a tasty sidekick for hotdogs to liven up your taste buds.


  • 18 cups (4500 ml) prepared green tomatoes, about 9 lb (4 kg), 36 medium
  • 3 onions, chopped
  • 3 large celery stalks, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 hot red pepper, finely chopped
  • 3 cup (750 ml) white vinegar
  • 2 1/2 cups (675 ml) lightly packed brown sugar
  • 4- 1/2 tsp (25 ml) pickling salt
  • 4 -1/2 tsp (25 ml) pickling spice


  • Blanch, peel, core and chop tomatoes; measure 18 cups (4500 ml) into a large, deep stainless steel saucepan.
  • Add prepared onions, celery, green, red and hot peppers, vinegar, brown sugar and salt to tomatoes. Tie pickling spice in a large square of cheesecloth, creating a spice bag; add to mixture. Stirring frequently, bring to a boil. Boil gently, stirring occasionally to prevent scorching, until mixture reaches desired consistency, about 3 hours. Discard spice bag.
  • Place 9 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.