Chili Sauce

I have made this many times. I got the recipe from a lady 37 years ago. She has passed on but her recipe is alive & well. This is great at this time of year when all the vegetables are so fresh & plentiful. Nice to have all winter

• Ready In: 14 hrs
• Yields: 10 1 quart jars

Ingredients

• 6  quarts tomatoes, peeled & diced
• 6  cups  of finely diced celery
• 4  cups onions, finely diced
• 1⁄2 cup pickling salt
• 5  cups granulated sugar
• 2  cups cider vinegar
• 1  ounce mustard seeds
• 2  medium green peppers, chopped

Directions

1. Put Tomatoes, Celery, & Onions in large container or picklin Crock (do not use Metal).
2. Sprinkle with Pickling Salt.
3. Let stand overnight.
4. Strain out as much liquid as possible.
5. Place in large cooking Kettle.
6. Add Granulated Sugar, cider vinegar, mustard seed and green pepper.
7. Boil slowly uncovered for at least 20 minute.
8. Stir frequently.
9. Pour into sterilized mason jars and seal.