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Chili Sauce 4

chili, sauces, condiments, pickles

4 quart tomatoes, peeled, cored & - chopped
2 cup onions, chopped
2 cup red bell peppers, chopped
1 hot red pepper, chopped
1 cup sugar
3 tablespoon salt
3 tablespoon mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
2 1/2 cup vinegar

Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a lg sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by one half, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. From: "The Ball Blue Book" Posted by Pat Stockett

Yield: 6 pints

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