Chili Sauce ( For Canning) - cooking recipe

Ingredients

2011 batch.
\t2 cups sweet green peppers, chopped, used 2 full peppers, yellow/red
\t3 medium chopped onions,
\t6 red peppers, seeded and chopped, All Jalapeno, cored but left many seeds
\t2 Anaheim peppers seeded and chopped, Cored but left many seeds
\t55 Romo tomatoes(5 quarts peeled, chopped)
\t4 Tbl Chopped Garlic
\t1 Tbl. salt
\t1 1/2 cup vinegar
\t1 cup sugar (used 3/4 cup brown, keep at 1 cup)
\t1 Tbls. celery seed
\t1 tsp Nutmeg
\t1 tsp. ground allspice
\t1 tsp. ground ginger
\t1 tsp. ground cinnamon
\t1 tsp. ground cloves
\t1 tsp. Coriander seed
The last several ingredients basically duplicate a typical pickeling spice bag normally using whole elements and hung while cooking.
Flavor is bolder, just warm enough to earn its namesake, not at all sweet!
Leaving many seeds with the peppers is what I think makes this version warmer.

Preparation

Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Hot Pack 15 minutes

Follow all normal canning guidelines.