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Grandma Duik
Origins of a Classic
I recieved this recipe from my mother, Donna. The story I was told was that Grandma Duik (this is her grandmother) would come to visit, and would bring jars of this sauce. It is a wonderful sauce, and it was often served as a topping for pork. After working with this sauce, I have found that it is also good on fish and even chicken. There are many memories of this wonderful chutney, and the visits that Grandma Duik would make. Please continue the tradition.
Fair warning: This is a large batch sauce, and is meant to be canned in Mason jars. The actual steps to make this recipe were not given by grandma. However, after some trials, and some help from from Macy, Donna and Judy, I think we have finalized the recipe and process. I did get some help from Chat GPT.
Grandma Duik's Chile Sauce
What you need:
- 20 Ripe Tomatoes
- 8 Pears (Bartlette are recommended)
- 8 Peaches (Elberta peaches were likely used)
- 8 Apples (McIntosh, Cortland or Empire are recommended)
- 6 White Onions
- 4 Cups Sugar
- 2 Cups of Vinegar (White Vinegar)
- 1 tsp Salt (for each pint jar, see below)
- 1 Tbsp Pickling Spice (for each pint jar, see below)
- 1 tsp Cinnamon (for each pint jar, see below)
Note: This recipe is set to make roughly 12+ pints.
What you do:
Prepare the ingredients:
- Peel the tomatoes (you can blanch them briefly in boiling water, Dip them in Ice water, then remove the skins).
- Peel, core, and chop the pears, peaches, and apples into small chunks.
- Peel and finely chop the onions.
Cook the mixture:
In a very large, heavy-bottomed pot, add the chopped tomatoes, pears, peaches, apples, and onions.
Stir in the sugar and vinegar.
Simmer:
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Once it reaches a boil, reduce the heat to low and let it simmer uncovered for about 1 hour. Stir occasionally to prevent sticking.
Note: You want the sauce to thicken to a consistency similar to salsa – thick but not dry. If it’s too watery after 1 hour, let it simmer longer. If it does get dry, add a little water.
Taste and adjust:
Check the flavor towards the end of the cooking time. You can adjust the sweetness by adding more sugar, or the acidity by adding a little more vinegar.
Final assembly:
This sauce is meant to be canned. Follow these steps to finish the making the sauce.
- Sterilize your jars and lids while the sauce is cooking.
- Once finished cooking, ladle the hot sauce into the sterilized jars, only about half full.
- Add 1 rounded Tbsp of Pickling Spice.
- Add 1 tsp of Salt.
- Add 1 rounded tsp of Cinnamon.
- Give the mixture a good stir to blend together all the ingredients.
- Top off the jar, leaving about 1/4 inch of headspace. Seal the jars with sterilized lids and rings.
- Process the jars in a boiling water bath, 20 minutes for Pints, 15 minutes for half Pints.
Once the water bath process is complete, remove and let the jars cool, ensuring that a good seal is obtained. Once cool, they can be stored, long term, in a dark cool location.
Wouldn't recomend using quarts.
Helpful Links:
Learn the basics of Water-bath canning from Ball.