Title: 1860 Chili Sauce - Sl 11/94
Categories: Sauce Southern Soup
Yield: 11 Half-pints

4	qt	Fresh tomatoes; chopped about 7-1/2 pounds)
2	c	Onion; chopped
3		Green peppers; chopped
2	c	White vinegar
1/2	c	Brown sugar; firmly packed
2	tb	Salt
1 1/2	ts	Dry mustard
1 1/2	ts	Ground cloves
1 1/2	ts	Ground allspice
1 1/2	ts	Pepper

Combine all ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 hour. Pour hot mixture into hot half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Yield: 11 half-pints.

Old family recipe penned on March 12, 1860 from Shirley Hall of Maryland; November, 1994 "Southern Living" Typos by Jeff Pruett.

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