4 qt Peeled, cored, chopped, red-rip tomatoes (about 24 lg)

2 c Chopped onions, about 2 md

2 c Chopped sweet red peppers

1 Hot red pepper, finely chopped

1 c sugar

3 tb salt

3 tb Mixed pickling spices

1 tb celery seed

1 tb Mustard seed

2 1/2 c Vinegar

DIRECTIONS:

1. Combine tomatoes, onions, sweet and hot peppers, sugar and
salt in a lg sauce pot. Cook gently 45 minutes. Ties spices
in a cheesecloth bag; add to tomato mixture; cook until mixture
is reduced by one half, about 45 minutes. As mixture thickens,
stir frequently to prevent sticking. Add vinegar and cook
slowly until as thick as desired. Remove spice bag. Pour hot
into hot jars, leaving 1/4 inch head space. Adjust caps.
Process 15 minutes in boiling water bath.

Chili Sauce