4 qts. tomatoes
6 lg. onions
8 peppers
1 lg. stalk celery
2 c. sugar
1 1/2 c. vinegar
1 tbsp. salt
3 tbsp. pickling spice

Scald and peel tomatoes. Chop onions, peppers, and celery. Add sugar, vinegar, and salt. Bring to boil and cook slowly for 2 hours. Cook 3 tablespoons pickling spice in 1/2 cup of vinegar for 5 minutes. Let cool, then strain into chili sauce. Use favorite canning recipe!