*  Exported from  MasterCook  *
 
                                Chili Sauce
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 60   Preparation Time :5:00
 Categories    : Canning, Preserves, Etc.         Pickles & Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      quarts        red ripe tomatoes -- chopped
    5                    large onions -- chopped
    4                    sweet red peppers -- chopped
    2      cups          cider vinegar
    1      cup           brown sugar
    1                    stick cinnamon -- broken up
    1      tablespoon    yellow mustard seed
    2      teaspoons     celery seed
    1 1/2  teaspoons     ground ginger
    1      teaspoon      ground nutmeg
    1      teaspoon      peppercorns
 
      Tie spices in a cheesecloth bag. Combine with all other ingredients in
 a heavy, enameled kettle and stir. Bring the mixture quickly to a boil,
 stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to
 4 hours. Sauce should be thicker than ketchup, but not as thick as jam.
 Monitor closely, stirring often, to prevent scorching. Pack hot in sterile
 jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.
 
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 NOTES : Makes 50-60 three-tablespoon-sized servings.