Thursday, August 16, 2012

A&W Coney Island Chili Dog Sauce (for canning)

1 lb ground chuck
1 - 6 ounce can Hunts tomato paste
1 cup water
1 Tbsp sugar
1 Tbsp prepared yellow mustard
1 Tbsp dried, minced onion
2 tsp chili powder
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground cumin (heaping)
1/4 tsp ground black pepper

Making the Chili Dog Sauce:

In a 2 quart saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.

Add the remaining ingredients. Simmer, uncovered, 30 to 45 minutes until
it thickens. Stir occasionally.

Here is a copycat recipe for that sauce.  Once I cook the ground beef
I chill it then I rub it between my hands to get a nice fine texture. It
is real nice. You would process it for the 75 minutes for pints or 90
for quarts, 1" headspace.   Darlene from FoodPreservationDryingCanningAndMore;
Yahoo Group



  1. Is this a water bath canning or pressure canning? if so, how many pounds of pressure?

    1. Sorry about that. Pressure canning at 15 ppi.

  2. Any meat canning is always 75 pints. 90 quarts