Chili Sauce - cooking recipe

Ingredients

1 (12 to 14 lb.) peck tomatoes
1 lb. (about 2 bunches) celery
1 qt. small onions, chopped
3 green peppers
1/2 Tbsp. ground cloves
1 Tbsp. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1/4 c. salt
1 qt. cider vinegar

Preparation

Scald tomatoes; peel.
Cook 15 minutes; drain off half the juice.
Chop remaining vegetables; add tomatoes.
Simmer about 1 1/2 hours.
Tie spices in cloth bag; add with remaining ingredients to tomato mixture.
Continue cooking 1 1/2 hours. Remove spices; seal in hot, sterilized jars.
Makes 6 pints.