And so is the chili sauce!
I've been making chili sauce with Elegante Mother for the last 15 years, and it usually took us all day to cook it down to the point where it could be canned. Today we were done at 2:20!
My niece and I started chopping at 6:00. Yesterday I washed the tomatoes and peppers, and set out the cutting boards, knives and the pots. I weighed the tomatoes, and set aside those that still needed a little time to ripen.
At 6:30 we had enough veggies and tomatoes chopped to begin filling the pans, so I cranked up the burners. We tried something different this time. We used FOUR dutch ovens to cook this recipe. We divided the ingredients equally between the four pots, brought the sauce to a boil, and then turned it down to a simmer.
I was astonished at how fast it cooked down! We could have been done by 1:00 if I had realized how quickly it was reducing. I used the dishwasher to wash, sterilize and dry the jars, and it delayed the canning.
We gradually combined the contents of the pots until we were down to one, and I filled the canner with water, and set it to boil. The lids and rings went into boiling water, and we waited for the jars to be ready.
We ended up with 19 1/2 jars. I sent two home with my niece, and the rest will be shared with sisters.
I hope the apple butter and Damson plum jam go as well as today did!