Chili Sauce II

• 12 -14 lbs tomatoes
• 4 cups celery
• 2 12 cups onions, ground
• 2 12 cups green peppers, ground
• 6 inches cinnamon sticks
• 4 12 cups packed brown sugar
• 4 cups cider vinegar
• 14 cup salt
• 1 tablespoon dry mustard
• 1 12 teaspoons ground cloves

1. Wash, peel, remove stem ends and core and quarter tomatoes into a 10 quart kettle.
2. Cook 15 minutes.
3. Drain off 6 cups of tomato juice, use for cooking another recipe.
4. Add celery, onion, green pepper simmer 1 1/2 hours.
5. Add cinnamon stick, brown sugar, vinegar, salt, mustard, cloves and cook another 1 1/2 hours.
6. Remove cinnamon.
7. Pour into hot jars, leaving 1/2" head space.
8. Process in hot water bath for 15 minutes for pints, after water comes to a boil.

tomatoes, celery, onions, green peppers, cinnamon sticks, brown sugar, cider vinegar, salt, mustard, ground cloves

Taken from www.food.com/recipe/chili-sauce-ii-429539 (may not work)