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Chili Sauce

ethnic, relishes

13 lb tomatoes
1 lb celery
1 quart sm onions, chopped
3 each green peppers
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 each sticks cinnamon
2 lb 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.

Yield: 6 servings

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