Fruit Chili Sauce

Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.

Measure Club House Pickling Spice and place in cheesecloth, creating a spice bag. Set aside.

In large heavy stainless steel or enameled saucepan, combine tomatoes, peaches, pears, onions, bell peppers, vinegar, sugar, salt and spice bag.

Bring to a boil. Reduce heat and simmer, uncovered, until volume is reduced by half, approximately 3 ½ hours, stirring frequently.

Carefully fill hot sterilized canning jars, leaving ½-in (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2-in (5 cm) boiling water. Cover and boil 10 minutes. Remove and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place.

Test Kitchen Tips:
• Replace white sugar with packed brown sugar
• Replace white vinegar with cider vinegar (5% acetic acid by volume)
• For a spicier Chili Sauce, add 1-2 tsp (5-10 mL) Club House Crushed Red Pepper to the spice bag