Chili Sauce

30 large ripe tomatoes

8 medium onions

3 sweet green peppers

3 sweet red peppers

2 cups diced celery

3 cups cider vinegar

3 tbsp. salt

2 ½ cups brown sugar

6 tablespoons mixed pickling spice in space bag made of 3 or 4 layers of cheesecloth

This is my Mother – in – Laws recipe.  She would serve this with bacon and eggs on Sunday mornings at the country home.  There was nothing like it and I have never been able to buy anything that tastes even half as good.

Scald tomatoes, skin and cut them up into large preserving kettle.  Peel and dice onions, dice peppers.  Add all ingredients to tomatoes.  Bring to a rapid boil.  Simmer until volume reduces to about ½.  (About 3 hours) Put in preserving jars while still hot and seal tightly.