Lena Mae's Chili Sauce

• 10 lbs tomatoes, fully ripe
• 3 cups celery, finely chopped
• 2 cups onions, finely chopped
• 2 cups bell peppers, green, finely chopped
• 5 inches cinnamon sticks
• 1 12 teaspoons whole cloves
• 5 teaspoons dry mustard
• 1 lb light brown sugar
• 3 cups cider vinegar
• 12 teaspoon chili powder

1. Scald the tomatoes for 1-2 minutes in boiling water and remove the skins.
2. Cut out the stem ends and then cut the tomatoes into chunks.
3. In an 8-quart saucepot over medium-high heat, cook the tomatoes, stirring often until the mix is quite juicy, about 15 minutes.
4. Next, add the celery, onions and green bell peppers.
5. Bring to a gentle boil, uncovered, stirring as necessary for 90 minutes.
6. After the 90 minutes, tie the cinnamon and cloves in a cheesecloth and add it to the mix.
7. Stir in the dry mustard, sugar, vinegar and salt, Return to a boil and then reduce to a simmer, stirring often for 90 more minutes.
8. After the 90 minutes, stir in the chili powder and simmer until the sauce thickens, about 30 minutes longer.
9. Remove spice bag and pour into hot, sterilized 1-pint canning jars with 2-pieces caps, leaving 1/2-inch of headspace.
10. Screw lids tight and process in a boiling water bath for 15 minutes.
11. After the jars are removed from the bath, allow them to sit separated a bit on a towel until you hear all the lids pop down.

tomatoes, celery, onions, bell peppers, cinnamon sticks, whole cloves, mustard, light brown sugar, cider vinegar, chili powder

Taken from www.food.com/recipe/lena-maes-chili-sauce-212907 (may not work)