8 qts. tomatoes, diced & peeled (use plum or roma tomatoes if possible)
1 qt. chopped onions
1 qt. chopped sweet peppers
1 qt. chopped celery
1 qt. cider vinegar
1 c. sugar
2 c. water
2 tbsp. brown sugar
1/3 c. canning salt (not iodized)
1 tbsp. whole pickling spice (tie in cloth)
2 tbsp. chili powder
2-3 tsp.. cayenne pepper (more for hot)
1 tbsp. garlic powder
2 tbsp. lemon juice
Black pepper to taste

Combine all ingredients in large, heavy kettle. Bring to boil; simmer 3 to 3 1/2 hours. Pour hot sauce into clean, sterilized pint jars, process in pressure canner at 10 pounds pressure for 30 minutes. Yield: 14 pints.