Grandma Helen’s Chili Sauce

Preparation

1. Tomatoes

   Scald, peel and chop the tomatoes. You should have 3 quarts when chopped.

Cooking

1. In a large soup pot combine tomatoes, peppers, celery, onion, both sugars and salt. Stir with long handled wooden or stainless steel spoon. Cook over medium heat until sugar is dissolved. 

   Bring to boil, reduce heat, and simmer uncovered for 45 minutes. 

   Tie spices in a cheesecloth bag and add to the mixture. Boil uncovered for 30 minutes. Stir occasionally.

   Add vinegar and boil for 60 minutes, stirring occasionally, or until water seems to be gone. Sauce should have a relish consistency. 

Storing

1. Put mixture into 6 pint canning jars and seal at once.

   This is not a canning process. The jars must be refrigerated. Boiling bath canning will not work because the acidity level is too low. However, pressure canning may work.