Tomato Chili Sauce

8 lb tomatoes
5 lb onions
3 large green bell peppers
1 bunch celery
2 1/2 cups sugar
2 Tbsp salt
1 1/2 tsp black pepper
3/4 Tbsp mustard seed
3/4 Tbsp celery seed
1 - 32 oz bottle heinz ketchup
3 cups cider vinegar
1 small bottle pickling spice
1 tsp whole allspice
4 little dried red peppers, crushed

Finely chop onions, celery and bell peppers. Put tomatoes in boiling water to remove skins. Peel skins and chop tomatoes fine, put in a large saucepan or roasting pan on top of stove and cook for 15 minutes to cook juice down some, stirring frequently.

Heat oven to 400 degrees F. Divide pickling spice, whole allspice and red peppers into 2 prepared cheesecloth bags and tie tightly. When the tomatoes have cooked down some add all ingredients except 1 cup of vinegar to the cooked tomatoes. Stir well and put the mixture into the oven and cook 1 1/2 to 2 hours, until mixture thickens and is not too juicy. Stirring occasionally to prevent scorching.

When sauce has thickened stir in remaining 1 cu of vinegar. Cook for an additional 15 minutes. Remove from oven and remove spice bags. Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles. Process in a boiling water bath for 20 minutes. Adjust time according to altitude.

Makes: 8 to 10 pints