This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.
Chili Sauce
4 quarts sliced, peeled ripe tomatoes
8-10 ripe apples, peeled and chopped
4 medium chopped onions (3″)
1 1/2 cups brown sugar
2 cups (5%) white vinegar
3 tablespoons pickling spice mix (tied in a cheesecloth bag)
1 tablespoon salt
2 teaspoons paprika
Simmer all ingredients in large kettle two hours. Remove spice bag and pour mixed vegetables into hot sterilized jars. 4 pints.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.