Nana King'S Sweet Chili Sauce

• 2 (28 ounce) cans diced tomatoes, with juice
• 2 cups chopped white onions, 1 large
• 2 cups chopped red bell peppers or 2 cups green bell peppers, 1 large
• 1 cup diced celery, 2 stalks
• 2 -3 hot chili peppers, minced
• 1 cup sugar
• 1 tablespoon kosher salt
• 1 1/2 cups cider vinegar
• 4 tablespoons pickling spices
• 4 teaspoons mustard seeds

1. Combine tomatoes with next 7 ingedients in a large sauce pot. Tie pickling spices and mustard seed in a cheesecloth bag and add to pot. Bring to a boil over medium high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture thickens and becomes slightly syrupy. Stir frequently to prevent mixture from sticking to bottom of pot.
2. When sauce reaches desired thickness, discard spice bag and ladle hot sauce into 1-pint jars, leaving 1/2-inch headspace. Process jars according to directions or let cool completely and refrigerate for up to 3 months.

tomatoes, white onions, red bell peppers, celery, peppers, sugar, kosher salt, cider vinegar, pickling spices, mustard seeds

Taken from www.food.com/recipe/nana-kings-sweet-chili-sauce-396468 (may not work)