This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chili Sauce

8 quarts (12 1/2 pounds) ripe tomatoes
2 stalks (1 pound) celery, finely chopped
1 quart small onions, chopped
3 green peppers, chopped
2 pounds brown sugar
1/4 cup salt
1 quart cider vinegar
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 (3-inch) sticks cinnamon

Scald tomatoes in boiling water. Peel, core, and slice.

Cook sliced tomatoes in a large Dutch oven over medium heat 15 minutes; drain off half of liquid. Add remaining vegetables; simmer 1 1/2 hours. Stir in sugar, salt, and vinegar.

Tie spices in a cheesecloth bag and add to tomato mixture. Cook 1 1/2 hours; remove and discard spices. Pour mixture into hot sterilized pint jars, leaving 1/2-inch headspace. Adjust lids; process 5 minutes in boiling water bath. Yield: 6 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.