Chili Sauce Recipe

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Yield: 12 pints

• 1 peck (8 quarts) tomatoes, peeled, cored, and chopped
• 1 pound celery, coarsely chopped
• 1/2 teaspoon ground cloves
• 3 tablespoons ground cinnamon
• 1 box (1 pound) brown sugar
• 1 quart apple cider vinegar
• 1 quart chopped onion
• 3 green bell peppers, chopped
• 8 hot peppers (preferably Hungarian Yellow Wax Hot), coarsely chopped
• 3 cloves garlic, minced
• 1 tablespoon powdered mustard
• 1/4 cup salt

Combine all the ingredients in a large pot. Cook over low heat until thick, about 2-1/2 hours, stirring to prevent scorching. Pour into hot, sterilized jars. Seal the jars and process in a boiling-water bath for 15 minutes.