4 qt tomatoes, cut into quarters
1 tablespoon whole mustard seed
2 cups onions, sliced
1 tablespoon celery seed
2 cups green peppers, sliced
2 1/2 cups cider vinegar
1 tablespoon salt
1 cup sugar (brown, honey, white)
3 tablespoons mixed pickling spices

In an 8 quart or larger heavy bottomed stockpot or slow cooker, combine all ingredients. Set the temperature with just enough heat so that steam is rising from the surface, but the sauce is not boiling. Chili is ready when it thickens to the desired consistency or is reduced in volume by half (3-6 hours). Season to taste.

To can the chili sauce, pour into sterilized pint size canning jars, leaving 1/2-inch head space and process in a boiling water bath canner for 15 minutes.

If you don't want to can the sauce, it may be stored in a jar for 2 weeks in the refrigerator.

Makes about 4 pints or 2 quarts.