Chili Sauce


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 2-½ hours, stirring to prevent scorching. Pour into hot, sterilized jars. Seal the jars and process in a boiling-water bath for 15 minutes.


12 pints

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