Chili Sauce


13 Pound Tomatoes
1 Pound Celery
1 Quart Small onions, chopped
3 Green peppers
1/2 Teaspoon Ground cloves
1 Teaspoon Dry mustard
2 Sticks cinnamon
2 Pound Brown sugar
1/4 Cup Salt
1 Quart Cider vinegar
.
Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
sterilized jars. Makes 6 pints.

Servings: 6
Home Cookin 4.8 Chapter: Condiments