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 alike.

Ingredients

5 cups (1250 ml) peeled, chopped tomatoes, about 2 lb/1 kg

3 cups (750 ml) peeled, pitted and chopped peaches

3 cups (750 ml) peeled, cored & chopped pears, 3 large

1 1/2 cups (375 ml) peeled, pitted & chopped plums

3 cups (750 ml) chopped onion, about 1 lb/450 g

1 cup (250 ml) chopped celery

1/2 cup (125 ml) finely chopped sweet red pepper

1/2 cup (125 ml) finely chopped sweet green pepper

2 1/2 cups (625 ml) packed brown sugar

1 1/4 cups (300 ml) cider vinegar

2 tsp (10 ml) pickling salt

Hot pepper sauce, optional

2 tbsp (30 ml) pickling spice

2 tsp (10 ml) celery seeds

12 inches (25 cm) cinnamon stick, broken

1/2 tsp (2 ml) whole cloves

Instructions

• In large stainless steel saucepan, combine tomatoes, peaches, pears, plums, onion, celery, red and green pepper, brown sugar, vinegar, hot pepper sauce (to taste) and pickling salt.
  
• Tie pickling spice, celery seeds, cinnamon sticks and cloves in a large square of cheesecloth, creating a spice bag; add to mixture in saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer briskly about 45 minutes or until liquid appears thick and translucent. Stir frequently, right to bottom of pan, especially toward end of cooking time. Discard spice bag.
  
• Place 8 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
  
• Ladle chili sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met –fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining chili sauce.
  
• Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.
  
• After cooling, check jar seals. Sealed lids 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.
  
• Makes about 8 x 250 or 236 ml jars.

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