Chili Sauce

Chili Sauce

4 qt. peeled, cored, red-ripe tomatoes
2 c. chopped onions
2 c. chopped sweet red peppers
1 hot red pepper
1 c. sugar
3 T. salt
3 T. mixed pickling spices
1 T. celery seed
1 T. mustard seed
2 1/2 c. vinegar

Combine tomatoes, onions, sweet and hot peppers, sugar and salt. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until very thick, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as wanted. Pour, boiling hot, into hot jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.