Hot Chili Sauce - cooking recipe

Ingredients

14 lb. tomatoes (1 peck)
2 red hot peppers (1/2 c.), chopped
2 large white onions (3 c.), chopped
2 Tbsp. salt
1 Tbsp. celery seed
3/4 c. light brown sugar
1 qt. cider vinegar

Preparation

Wash tomatoes and dip into boiling water long enough to loosen skins,
then remove skins and core. Cut up and place in colander to
drain.
Save
drained
juice
and
put in 8 quart kettle
and boil
about 30 minutes. Add other ingredients and cook
moderately fast, stirring often until sauce thickens to desired consistency (about 2 1/2 hours). Store in pint or 1/2 pint jars.
This
sauce may also be served as a cocktail sauce on shrimp or oysters.