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.
Spicy Chili Sauce
4 quarts peeled, cored, chopped red-ripe tomatoes (about 24)
1 1/2 cups chopped sweet green peppers (about 3 medium)
2 cups chopped onions
1 1/2 cups vinegar
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
Combine – all ingredients
Simmer – all ingredients until thick as desired about 1 1/2 hours. Stir frequently to prevent sticking.
Pour – boiling hot chili sauce into hot Ball jars, leaving 1/4 inch headspace
Process – pints for 15 minutes in water bath canner
Yield – about 8 pints
Note – chili sauce is not a bright red color because ground spices are used.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.