If you have a lot of tomatoes why don't you do your aunt's and freeze. Then do the new recipe that is ok to can. That way you could compare and see if there is any difference.

I have some favorite recipes, that I am not comfortable canning, but they are fine in the frig or freezer.

Sorry, sorry! I left off the 2 c. of apple cider vinegar.

Your aunt's has brown sugar where the new one has regular sugar. It has even more vinegar. I don't see why it wouldn't work. Process it in the pint or half pint jars for the full time listed in the new recipe. Don't just cook and put in the jars unless freezing or putting in frig. That is the old way. I have pickle and apple butter recipes that say that, but I don't put them on the shelf that way. Don't use the big quart jars. They don't get hot enough in the center.

"Sorry, sorry! I left off the 2 c. of apple cider vinegar."

Crucial thing to leave off. Don't forget to include it when making it. ;-)

Agree you can BWB can it in pints or 1/2 pints for 15 min. Brown can sub for white granulated anytime.

Like Sherry said the old open kettle recipes where they did no processing and just counted on the heat of the food to seal the jar haven't been considered safe for many decades.

Dave

Well, at least I got the apple cider vinegar on the shopping list!

I agree, it's fine to can and it's similar to the one I use, got it from Sharon/Chase on the Cooking Forum and it's outstanding!

Elaine's
Chile Sauce

Sharon/Chase
at Cooking Forum

11 Q basket (1/3 bushel) of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers (2 green , 2 red) chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl ground cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes.~

Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.~

Annie

I just printed all three of these recipes. I have tomatoes in the freezer that need to be used. Suzanne, you said y'all liked it on meatloaf. What else would this be good on?

Sherry, I'm not Suzanne, but I use it as a sauce for meatballs, chicken or meatloaf, my son in law likes me to add sliced beef and make sandwiches or eat it with pulled pork. I know Sharon always sent Ann T a jar at Christmas because Moe liked it on his Tourtiere. (Cooking Forum) I like it on pasties, and I just made another batch, so that's 25 pints this year and we'll use them all.

Annie

Wow, Annie, that's a lot of uses for this sauce. We just mostly go with the meatloaf and meatloaf sandwiches. I made a batch and it looks great, but we haven't had a chance to try it out. We had the grandchildren for the weekend (9 and 4), so we didn't just get to eat the stuff we prefer. I did avoid mac and cheese, but just barely. Meatloaf is on the menu for later this week.

Suzanne, I do not like mac and cheese, but maybe it would be better with some chile sauce! I think it would have to be.

My grandkids like it with breadsticks, like pizza sauce, so there's always that, and my grandson dips cheese sticks into it. Oh, and fish sticks too, and with chips in place of salsa...

Annie

Annie, could you venture a guess as to how much the tomatoes weigh in Elaine's sauce?

cannon, a bushel of tomatoes weighs approximately 52 pounds, so 1/3 of a bushel would be about 17 pounds, give or take a tomato.

Annie