Chili Sauce - cooking recipe

Ingredients

8 quarts ripe tomatoes
6 green peppers, seeded
1 tablespoon dried hot peppers or 1 tablespoon crushed red pepper flakes (optional)
6 large white onions
2 cups brown sugar
3 cups cider vinegar (or less)
3 tablespoons coarse salt
1 tablespoon black pepper
1 tablespoon ground allspice
1 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon celery seed
2 tablespoons dry mustard

Preparation

Use a large porcelain or stainless kettle.
Scald, peel and quarter tomatoes.
Put peppers, pepper pods, and onions through a food grinder.
Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
Stir frequently to prevent scorching, and do not scrape bottom of pan.
Add salt if needed.
Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.