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Chili Sauce

RG

Ingredients

  • 12 to 14 pounds ripe tomatoes
  • 2 bunches celery, chopped
  • 4 cups chopped onions
  • 3 green bell peppers, chopped
  • 1/2 tablespoon ground cloves
  • 1 tablespoon dry mustard
  • 2 sticks cinnamon
  • 2 pounds brown sugar
  • 1/4 cup salt
  • 4 cups cider vinegar

Instructions

  1. Scald and peel tomatoes. Cook for 15 minutes.
  2. Drain off half the juice. Add vegetables to tomatoes and simmer about 1 1/2 hours.
  3. Tie spices in cloth bag. Add with remaining ingredients to tomato mixture. Continue cooking 1 1/2 hours or until vegetables are soft.
  4. Remove spices.
  5. Seal in hot sterilized jars.

Yield: 6 pints




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