Chili Sauce - cooking recipe

Ingredients

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

Preparation

Scald tomatoes, peel, core and slice in chunks in large kettle.
Cook 15 minutes; drain off half (about 6 cups) the juice. Add celery, onion and peppers; simmer about 1 1/2 hours.
Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt.