Chili Sauce IV

Name: Chili Sauce IV
Yield: 3 quarts
Cuisine: null
Ingredients: 1 quart (24 to 28 medium-sized) peeled and chopped tomatoes; 1 teaspoon whole cloves; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 2 cup chopped, sweet red pepper; 2 three-inch pieces stick cinnamon; 2 cup chopped onion; 1 hot pepper, chopped; 1 cup firmly packed brown sugar; 2 tablespoon celery seed; 1 tablespoon mustard seed; 3 cup vinegar; 2 tablespoon salt; 1 bay leaf

Yield: 3 quarts

Ingredients

1 quart (24 to 28 medium-sized) peeled and chopped tomatoes
1 teaspoon whole cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 cup chopped, sweet red pepper
2 three-inch pieces stick cinnamon
2 cup chopped onion
1 hot pepper, chopped
1 cup firmly packed brown sugar
2 tablespoon celery seed
1 tablespoon mustard seed
3 cup vinegar
2 tablespoon salt
1 bay leaf

Directions

Combine the tomatoes, sweet pepper, onion, and hot pepper.
Put the celery seed, mustard seed, bay leaf, cloves, ginger, nutmeg, and cinnamon loosely in a thin, white cloth; tie top tightly; add to tomato mixture and boil until you have but one-half the original amount.
Stir frequently to prevent slicking.
Add sugar, vinegar, and salt.
Boil rapidly, stirring constantly, about 5 minutes.
Remove spices.
Pack chili sauce into hot, sterile jars; fill jars to top and seal.