Orchard Fruit Chili Sauce

A Classic Canadian relish that’s an important part of country tradition… a must-make recipe for novice and experienced “preservers”.


  • 5 cups (1250 ml) chopped tomatoes, about 2.5 lb (1.1 kg), 10 medium
  • 3 cups (750 ml) chopped peaches, about 6 medium
  • 3 cups (750 ml) chopped pears, about 3 large
  • 1- 1/2 cups (375 ml) chopped plums, about 10 medium
  • 3 cups (750 ml) onion, chopped, about 1.5 lb (675 g), 3 large
  • 1 cup (250 ml) celery, chopped
  • 1/2 cup (125 ml) red pepper, finely chopped
  • 1/2 cup (125 ml) green pepper, finely chopped
  • 2- 1/2 cups (625 ml) firmly packed brown sugar
  • 1- 1/4 cup (300 ml) cider vinegar
  • Hot sauce, optional
  • 2 tsp (10 ml) pickling salt
  • 2 tbsp (30 ml) pickling spice
  • 2 tsp (10 ml) celery seeds
  • 12 inch (30 cm) cinnamon stick, broken
  • 1/2 tsp (2 ml) whole cloves


  • Wash, blanch, peel and chop tomatoes; measure 5 cups (1250 ml). Wash, blanch, peel, core/pit and chop peaches and pears; measure 3 cups (750 ml) each. Wash, blanch, peel, pit and chop plum measure 1 1/2 cups (375 ml).
  • In a large stainless steel sauce pan combine tomatoes, peaches, pears, plums, onion, celery, red and green peppers, brown sugar, vinegar, hot sauce (to taste) and pickling salt.
  • Tie pickling spice, celery seeds, cinnamon stick and cloves in a large square of cheesecloth, creating a spice bag; add to tomatoes. Bring mixture to a boil; stirring occasionally to prevent scorching, until mixture reaches desired consistency, about 1and1/2 hours. Discard spice bag.
  • Place 8 clean 250 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. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • 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.