Ingredients

• Chili Sauce (spicy)
• Makes about 6 pints.
• 2 cups sweet green peppers, chopped
• 2 cups chopped onions
• 24 large tomatoes(4 quarts peeled, cored, chopped)
• 1 tsp ground allspice
• 1 tbsp salt
• 1 1/4 cup vinegar
• 1 1/2 cup sugar
• 1 tbsp celery seed
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cloves

Instructions

1. Hot Pack
2. Combine and add all ingredients to a heavy sauce pan
3. or cast iron skillet. Bring to a boil and simmer 1 to
4. 2 hours or till desired thickness has been reached.
5. Stir often to prevent sticking. Pack hot jars with hot
6. prepared tomato mixture leaving 1/2-inch head space.
7. Remove air bubbles. Wipe rim and screw threads and
8. adjust lids and screw bands.
9. Boiling Water Bath Canner
10. 1/2 Pints 15 minutes
11. Pints 15 minutes
12. After processing, remove jars immediately, place on a
13. rack to cool.
14. Test for Seal.
15. Note: just because I'm paranoid about food safety, I would add a 1/8 tsp of citric acid to each cup jar, 1/4 tsp per pint jar before capping to bring the PH into a safe level without affecting the taste of the product. But that's just me.