Spicy Creole Sauce

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A good recipe for creole sauce, that can be canned! I got this from the Ball Blue Book.

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Ingredients [?]

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  • add   2 cups chopped onions (about 2 medium)
  • add   3 quarts chopped peeled cored tomatoes (about 18 medium)
  • add   1/4 teaspoon chili powder
  • add   1 cup chopped sweet red peppers (about 2 medium)
  • add   1 tablespoon chopped parsley
  • add   1 tablespoon sugar
  • add   1-3 hot red pepper
  • add   2 teaspoons salt
  • add   2 cloves garlic
  • add   1/2 teaspoon marjoram

Instructions

  1. Combine all ingredients in a large saucepot.
  2. Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
  3. As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
  4. If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
  5. Adjust two-piece caps.
  6. Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
  7. Yield: about 4 pints or 2 quarts Enjoy!
  8. To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
  9. Serve over rice, meatballs or shrimp.
  10. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.