Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 qt Chopped, stemmed, and peeled 1 1/2 c Brown sugar
-Tomatoes 2 c Vinegar
2 lg Green peppers; stemmed, 1 1/2 ts Ground cinnamon
-seeded and chopped 1/2 ts Ground cloves
8 md Onions; peeled and chopped 1/2 ts Ground nutmeg
1 c Chopped celery

The recipe makes about eight 1 pint jars. Use the basic equipment for
boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Combine tomatoes, peppers, onions, and celery in preserving
kettle. heat to boiling, then reduce heat and simmer 1 hour, stirring
occasionally.

3. Stir in all remaining ingredients and simmer 20 to 30 minutes
longer, stirring frequently.

4. Ladle hot chili sauce into the hot jars to within 1/4 inch of
tops. Run a slim, non metal tool down along the inside of each jar to
release any air bubbles. Add additional chili sauce, if necessary, to
within 1/4 inch of tops of jars.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in boiling water bath for 15 minutes. Follow basic steps
for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-11-95

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