Chili Sauce

Course : Appetizers
Serves: 6
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13 pound Tomatoes
1 Tablespoon Dry mustard
1 pound Celery
2 Sticks cinnamon
1 Small onions, chopped
2 pound Brown sugar
3 medium Green peppers
1/4 cup Salt
1/2 Tablespoon Ground cloves
1 quart Cider vinegar

Preparation / Directions:

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.

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