GRAM'S CHILI SAUCE

GRAM'S CHILI SAUCE image

Number Of Ingredients 11

1/2 bushel tomatoes (sun leaper or other meaty type)
10 sweet red peppers
10 sweet green peppers
3 to 4 hot red peppers, depending on size
3 lbs dry onions, finely chopped
2 small bunches celery, finely chopped
3 T mustard seed
1 T celery seed
5 scant cups granulated sugar
1 pint cider vinegar
1/2 cup iodized salt

Steps:

Blanch tomatoes to remove skins, core and cut into quarters (or smaller if tomatoes are big), removing white pulp if any. Grind peppers together, placing in large bowl(s). Using large electric roaster (220-degrees to 350-degrees), cook tomatoes down (temporarily removing some of the juice, if watery, and adding back later when cooked down). After tomatoes are hot and have cooked a bit, add the peppers, celery, and onion. Mix together spices, sugar, and vinegar and add to tomatoes. Test to see if needs more salt or sugar. Cook for several hours (4-8 hours usually), stirring frequently, until cooked down and the proper consistency. Can in sterilized hot pint jars. Typically makes around 14 - 17 pints.