Mom's Chili Sauce

This was my mother's recipe and I'm posting it here while I can still read the page it's on. I've tweaked it slightly - she didn't have access to jalapeno peppers. If you run out during the winter or of you're like me and dislike the mess of peeling hot tomatoes, you can use 4 28 oz. cans diced tomatoes

• Ready In: 4 hrs 30 mins
• Yields: 8 500 mL jars

Ingredients

• 4  quarts tomatoes, peeled and chopped
• 1  cup  white onion, finely chopped
• 1⁄2 cup  sweet red pepper, pith and seeds removed, finely chopped
• 1⁄2 cup  sweet  yellow pepper, pith and seeds removed, finely chopped
• 1  cup celery, finely chopped
• 2  jalapeno peppers, finely chopped, seeds and pith removed if desired
• 2  cups white sugar
• 2  tablespoons salt
• 1⁄4 teaspoon cayenne (or more to taste)
• 1  tablespoon whole cloves
• 9  inches cinnamon sticks
• 1  tablespoon mustard, seed
• 3  cups vinegar

Directions

1. Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens.
2. Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar.
3. Cook until very thick.
4. Pour into hot sterile jars; seal at once.