Ingredients
Ingredients:
12 cups peeled ripe tomatoes cut in 1/8ths
3 cups finely chopped celery
2 cups finely chopped onion
¼ cup pickling salt
2 cups sugar plus 1 cup loose brown sugar
1 cup cider vinegar
2 tbsp mustard seed
1/16 tsp cayenne pepper
½ tsp cinnamon
¼ tsp ground cloves
1 medium green pepper, chopped
6oz can tomato paste
Preparation
Mix chopped celery, onions, tomatoes and sprinkle with pickling salt. Let stand overnight. In the morning drain off liquid; do not press tomatoes. Place celery, onion, sugar and tomato mixture in a large pot (not enamel). Cook for 45 minutes until the celery is well cooked and tomatoes are mushy. Stir frequently. Add chopped green pepper and the tomato paste. Continue to stir frequently. Boil 15-20 minutes until the green pepper is tender and there is a chilli sauce consistency. Pour in jars and seal. Process in boiling water bath for 10 minutes.
