Chili Sauce - cooking recipe

Ingredients

6 to 7 lb. real ripe tomatoes
2 1/4 c. white vinegar
1 1/3 c. sugar
1 large onion (chopped)
c. chopped bell pepper
1 Tbsp. salt
1 1/4 tsp. ground cinnamon
Tbsp. hot pepper sauce
3/4 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg

Preparation

Peel, core, seed and coarsely chop tomatoes (about 13 cups). In a six to eight quart dutch oven combine all the above ingredients.
Bring to a boil then reduce heat. Boil gently, uncovered for 1 1/2 hours or until it is thick and reduced by half. Stir mixture occasionally. Immediately ladle chili sauce into hot sterilize half pint canning jars leaving a 1/2 inch head space. Wipe the jar rims and adjust lids. Process in a boiling water canner for 15 minutes. Start time when water begins to boil. Remove jars and cool on wire rack. Makes 7 half pints.