The Chili Sauce Recipe

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I have not yet tried this, but it is from an overdue library book (from our mothers' kitchens) and i want to return the book tomorrow, so need to get the recipes i want to try copied down, pronto. The author of the book, anita stewart, says this recipe has been perfected over the years by herself and her mother. She says this is

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Steps

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Peel and slice tomatoes into very large bowl.

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Add onions and salt and stir gently.

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Cover bowl and let stand for a minimum of 8 hours.

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Overnight is best.

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Drain thoroughly and place in a large , heavy saucepan with a lid.

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Stir in celery , red peppers , pickling spice bundle , red pepper flakes and vinegar , then cover.

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Over medium heat , bring this to a boil.

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Once boiling , uncover and simmer over low heat until thickened , at least two hours.

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Stir often to prevent sticking.

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Add brown sugar and stir well.

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Taste for sweetness.

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Simmer mixture until thickened again , about 25 minutes.

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Remove spice bundle in cheesecloth bag and discard.

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Ladle mixture into hot sterilized 2-cup jars , leaving 1 / 2-inch headspace.

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Seal jars.

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Process in a boiling water bath for 10 minutes.

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Let cool at room temperature before refrigerating , or storing in a cool dark place for up to one year.

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Ingredients

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tomatoes, onions, pickling salt, celery, red bell peppers, whole mixed pickling spice, red pepper flakes, apple cider vinegar, brown sugar