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.
The receipt to the chili sauce, do you mash the tomatoes after they are cooked? Or do you just can them as they are?