Comparing this recipe to Ball recipes, you have room for another cup of sweet peppers (the yellow pepper you want to add) and still will be well within the safe range.

Process BWB 20 minutes for pints.

P.S. I'm interested in the malt. I have never seen that in a chili sauce recipe. Barley malt? As an alternative sweetener akin to brown sugar?

Carol

re: Malt-
I have no clue. How is that for helpful?
I am using barley malt because that is what I have on hand.

This is one of those old recipes that everyone before you knew how to make but no one taught you and no one really remembers and they don't think about it too much and even now they sorta make it by memory.

To be honest, I don't ever remember liking the stuff. But as I said, my dad used to love it. We'll see if he still loves it when I've made it and canned it and gone to all the bother.

But thanks for the help.

apoem,
Is your post in the wrong forum? I don't see mention of 'malt' here.. No mention of barley malt either..

KSrogers.
I guess I'm not sure what your thought or question is?

The original recipe that I posted above does call for malt. Carol then asked what it was for and I responded. Did you just miss that one line in the recipe?

And I thought my questions did fit in this forum?! Are you saying it doesn't because there was a brief discussion about one ingredient that isn't normally used in canning?

I'm talking about canning (Which is what the original recipe and question was about- is it safe to can?) and although I didn't mention it I am hoping to use some of my home grown tomatoes on this recipe and onions and peppers.

I would leave out the barley malt as it is a grain, if I am understanding correctly what you are using. Also, check to be sure your vinegar is 5% acidity or higher. I prefer cider vinegar in chili sauce.

Barley malt syrup is a sweetener with a barley base. I'd compare it to molasses, which I think would work equally well, as would a mixture of brown and white sugar if you prefer that.

Molasses and brown sugar are pretty common ingredients in chili sauce recipes.

As a syrup I wouldn't see a problem using it in this recipe. Definitely as a grain it would be.

Linda Lou I'm glad you caught the 5% vinegar recommendation. I forgot to mention that.

Carol

That is a great Father's Day gift.
If it is a syrup, then it will be fine. I have heard of the syrup but never tried it. I just looked at it online. It would be good in making homemade bread, it seems.
I used brown sugar in my chili sauce when I made it. My daughter loved it for sloppy joes. I had celery in mine, too, along with dry mustard and ground nutmeg, plus the cinnamon and allspice. When I opened it I would add a bit of oregano. I read the ingredients for Manwich sauce someplace and it said it had oregano.

Thats what I get for glossing over the recipe.. Malt, Barley malt, I didn't think it was anything to do with chili sauce, sorry, I was wrong, wrong wrong.. There, you feel better now??

Linda Lou, I have used barley malt syrup in a British Granary loaf, but it can only be used in very small amounts or the bread will be gummy.

There's also diastatic and non-diastatic barley malt powder. Non-diastatic is just another sweetener (think malted milk candy or shakes) and diastatic is used in breads to break down the starches to release more sugars for the yeast to feed on. It's helpful for sourdough and slow-rising bread. But as with the syrup it's easy to overdo it and end up with gummy dough, especially as many flours already have barley malt as an ingredient.

Carol

I'm sorry KSrogers, I went back and read my post again, I certainly didn't mean to come across as snotty. I was just taken aback by your question and was trying to respond to it as my kids ran out to swim *and I needed to get out there!

Thank you Linda Lou, I hope it is a good father's day present. My dad used to love this stuff. I hated it and was glad when it was gone and my mom 'lost' the recipe! And then here I am years later trying to track it down again. This copy of my grandmother's recipe came from my aunt in Alaska that my parents had to almost go over and pry out of her hands when they were visiting.

Vinegar- I'm going to have to go look to see what % I used. I made this last night after reading it was safe and then read this thread this morning...

I used white Vinegar- What if it isn't 5% acid? Is that ok? Or do I need to open up the cans add more vinegar and then recook it until it's thick and can it again?

I used molasses and a little bit of brown sugar rather than malt because I couldn't find my malt. I was going to use some liquid malt but maybe I threw it away after never using it?

I also put the spices straight in as I didn't have all of the whole spices. The original recipe I believe suggests tying whole spices in a bag and letting them float around in the sauce. I'm sure that by doing this I made it more allspicy and cinnamony than the original, but there you go. Surely that isn't a problem is it- not the taste but the dry spices going in there to be canned?

I am making notes to put with my recipe - celery, 5% vinegar, etc.

Thank you everyone for your help. I've been away for a while and yet I knew when I had questions some one here would have the answers!

The likelihood is your white vinegar was 5%. Usually the vinegars that aren't are things like rice wine vinegar. European wine vinegars are typically 7%, so the odds are you don't have a problem.

White vinegar gives a brighter color but a lot of old-home cooks preferred cider for its flavor, so if you notice a slight difference in the final product, that might be part of it.

Ground spices are fine. Again, they just darken the mixture and over time may intensify the flavor. I'm not sure looking at that recipe that anything but the mustard seed was a whole spice, maybe the allspice also. It'd be very unusual to refer to whole cinnamon stick as "1 teaspoon."

Anyway, who knows? You may find that your dad likes this better!

Carol

Carol, I appreciate the information on the barley malt. I love malts and malt balls, but I am diabetic, so that is out of the question. I was wondering about in bread, since I use honey in mine. I love the flavor and texture it gives. I have seen barley malt listed a lot in bread,now that I think of it.
There are some brands of vinegar here at Winco, it is probably a store brand, that is only 4 % acidity. I pay close attention now that I am aware of that. It is also, as Carol said, rice vinegars are often lower in acid, too.
I like the more mild flavor of cider vinegar, so that is what I use in some of my pickled foods. It depends upon what it is. I use both for different foods.
Ground spices are fine, but will give a darker color. I used ground in my chili sauce. You can add as much of the dry spices you want.
I love adding brown sugar to chili sauce. I have not added molasses to it. I use molasses mostly for barbecue sauce and adding to baked beans.
Apoem, your sauce sounds just wonderful to me ! Have you given it to your dad yet ? Let us know what he says.

Linda Lou, there is a no sugar added malted milk ball. There used to be a nearby candy store in a small mall near here, that specialized in sugar free candies. They have since left the area, but I was abal to get peanut clusters, butter crunch and malt milk balls quite asily. Some of these candies are mde of maltinol and sorbitol. Below is a site for many sugar free candies. Us diabetics still do have a sweet tooth..

Here is a link that might be useful: Sugar free malted milk balls

Carol,
I haven't seen any 7% vinegars. Maybe they've changed the concentrations over here too. I see mostly 5% and 6%. Funny thing, a rice vinegar that I bought was 6%.
Melly

I use an Italian red wine vinegar that's 7% and I've seen the same on Italian white wine vinegar. Balsamic is 6%. It's all over the map isn't it? It just depends on the brand.

I bought a wonderful gallon of organic cider vinegar but had to contact the company for the specs before I used it. No % listed on the bottle.

Carol

The worst part about making chili, real fire house chili, is cook'n up those beans. I prefer black beens or dark kidneys as they don't get as mushy as those lighter beans that they make refried beans from. Lentils are a favorable substitute that I have done before. Anyhow, you typically have to start by soaking the beans, to both rinse them and get them started taking on water. Boil the water and let soak again over night. This could go on for about 2 to 3 days to get things done. Stir often to keep the thick bean broth generated from burning to the bottom of whatever your cook'n the beans in. Don't cook overnight, just let sit. You don't need midnight surprises that the fire department actually needs to come out and give you tips on your firehouse chili for. Don't pour off that brown water, its gonna contribute to the sauce!

My ingredient list is simply added after the beans are done cook'n. They include ...

Roma Tomatos They are thicker and meatier
Aneheim Chilis Hot, but not overwhelming.
Sorrano Chilis Hot and zingy.
Habneros ( If you really want firehouse flavor )

Onions and lots of 'em.

Paprika
Chili Powder
Cinnamon Not necessary, but you can experiment
Cilantro

Some people like to add some form of sugar, like molasses, etc., but I don't.

Here are some tips ...

1.) Cut up Tomatoes, Onions and Peppers so they form long strips. Don't dice 'em.

2.) Go find some real earthy chili powder. New Mexico and California have some really nice varieties that range from a ocre red to more brownish and they have flavor that'll make your chili ... chili!

3.) Where's the beef? Oh, I don't put it in mine. But when I do, I like to do what I do with spaghetti sauce and add both beef and pork. Cut up something like stewing beef strips and center cut pork chops.

4.) My old friend balsamic vinegar can add an interesting change to your chili.

5.) OK so you don't like reall hard core chili - eh? Well, don't use the habneros and add celery to mellow things out. Use less chili powder.

6.) If your chili is really thick, make sure you drink alot. You can either thin it down before hand or afterwards ... it's your choice.