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Chili Sauce
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12 to 14 pounds ripe tomatoes
2 bunches celery, chopped
4 cups chopped onions
3 green bell peppers, chopped
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 sticks cinnamon
2 pounds brown sugar
1/4 cup salt
4 cups cider vinegar
Scald and peel tomatoes. Cook 15 minutes. Drain off half the juice. Add vegetables to tomatoes and simmer about 1-1/2 hours. Tie spices in a cloth bag. Add with remaining ingredients to tomato mixture. Continue cooking 1-1/2 hours or until vegetables are soft. Remove spices. Seal in hot sterilized jars.
Makes 6 pints.
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