This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
Don't forget to check Shirley's blog.
(by Grandma Pauline [Tharp] Herman)
1 peck ripe tomatoes
6 green peppers
6 medium onions
2 tsp. ground cloves
2 tsp. ground cinnamon
2 cups Domino's dark brown sugar
1 pint cider vinegar
salt to taste
1 bunch celery
Wash tomatoes and place them in a large pot--cover them with boiling water. After 5
minutes, drain water off of tomatoes. Rinse each tomato with cold water so you can
hold them comfortably. Use a knife to remove tomato skins and core the centers (like
you would core an apple), then slice into quarters. Rinse the pot you were using and
place quartered tomatoes back in the pot. Wash green peppers, slice them, remove
the seeds, and chop into small pieces--put them in with the tomatoes. Wash and
clean onions--chop into small pieces and add to the tomatoes. Wash and clean
celery, chop into small pieces and put in with tomatoes. Add cloves, cinnamon, brown
sugar, vinegar, and about 3 TBSP salt (more or less to your taste) to the tomatoes.
Stir and turn heat to medium--keep stirring occasionally until boiling. Once boiling,
turn heat back to halfway between medium and low heat. Let chili sauce cook for 3
hours, stirring every 15 minutes so it doesn't stick to the bottom of the pot. After 3hours while chili sauce is still hot, place chili in canning jars (if you don't know how to
can using jars and lids, see our 14 day pickle recipe #605).