The Chili Sauce Recipe

• 6 quarts ripe tomatoes
• 3 large onions, minced
• 1/2 cup coarse pickling salt
• 3 cups diced celery
• 2 large red bell peppers, seeded and diced
• 1/3 cup whole mixed pickling spice (tied in cheesecloth bag)
• 3/4 teaspoon red pepper flakes
• 1 1/2 cups apple cider vinegar
• 4 cups brown sugar

1. Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
2. Cover bowl and let stand for a minimum of 8 hours; overnight is best.
3. Drain thoroughly and place in a large, heavy saucepan with a lid.
4. Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
5. Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
6. Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
7. Simmer mixture until thickened again, about 25 minutes.
8. Remove spice bundle in cheesecloth bag and discard.
9. Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
10. Process in a boiling water bath for 10 minutes.
11. Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.

tomatoes, onions, coarse pickling salt, celery, red bell peppers, red pepper, apple cider vinegar, brown sugar

Taken from www.food.com/recipe/the-chili-sauce-recipe-80913 (may not work)