NANA’S CHUNKY CHILI SAUCE
- 4 quarts peeled, cut-up tomatoes (about 10 pounds)
- 2 quarts chopped onion (about 5 very large)
- 2 1/4 cups chopped fresh pimento or green pepper or a combination (about 4 large)
- 4 1/2 cups chopped celery (1 1/2 to 2 pounds)
- 3 cups cider vinegar (5% acidity)
- 4 teaspoons non-iodized salt
- 2 teaspoons cinnamon
- 1 Tablespoon whole allspice
- 1 teaspoon whole cloves
- 4 cups sugar
In 8-quart kettle, combine tomatoes, onion, peppers, celery, vinegar, salt, and cinnamon.
Tie allspice and cloves in cheesecloth or place in a stainless steel tea ball and add to kettle.
Bring to a boil slowly so the mixture will not stick.
Boil, uncovered, until sauce is almost reduced to half.
Add sugar and stir until sugar is dissolved.
Continue simmering until sauce is thick enough.
To test it, place some on a cold plate.
There should not be a runny separation around the edge after it stands a few minutes.
When done, remove spice bag and place hot sauce in clean hot canning jars, leaving head space.
Apply lids according to manufacturer's instructions and process in a boiling bath for 15 minutes for pints and quarts.
Start timing when water comes back to a boil.
Remove from water and cool on rack or towel away from drafts.
Next day, check seals.
Refrigerate after opening.
Makes about 8 pints.