1 gal. can tomato ketchup
10 oz. vinegar
1 gal. water
10 tbsp. chili powder
6 tbsp. black pepper
6 tbsp. salt
2 (3-4 oz.) bottles garlic juice
1 (28 oz.) jar mustard
1 1/2 c. shortening

Combine all in pot. Stir all the time and boil for 45 minutes. Put in jars. Serve hot.