Chili Sauce

Yield: 6 servings
 
13 lb Tomatoes                     
1 tb Dry mustard                  
1 lb Celery                       
2 ea Sticks cinnamon              
1 qt Sm onions, chopped           
2 lb Brown sugar
3 ea Green peppers
1/4 c  Salt
1/2 tb Ground cloves
1 qt Cider vinegar

Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints.

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