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      Title: Chili Sauce
 Categories: Relishes, Chilies, Canning, Condiments
      Yield: 11 Cups
 
  7 1/2 lb Fresh tomatoes (4 qt);
           - chopped
      2 c  Onion; chopped
      3    Green peppers; chopped
      2 c  White vinegar
    1/2 c  Brown sugar; firmly packed
      2 tb Salt
  1 1/2 ts Dry mustard
  1 1/2 ts Ground cloves
  1 1/2 ts Ground allspice
  1 1/2 ts Pepper
 
  Combine all ingredients in a large Dutch oven; bring to a boil.
  Cover, reduce heat, and simmer, stirring occasionally, 1 hour. Pour
  hot mixture into hot half-pint jars, filling to 1/2" from top.
  Remove air bubbles; wipe jar rims. Cover at once with metal lids,
  and screw on bands. Process in boiling water bath 15 minutes.

  Recipe by Shirley Hall, Maryland, Mar 12, 1860

  Recipe FROM: Southern Living, Nov 1994

  Posted by: Jeff Pruett
  
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