Chili Sauce

4 quarts peeled, cored, chopped red-ripe tomatoes (about 24 large) (We used 7 cups of cooked down sauce)

2 cups chopped onion (2 medium)
2 cups chopped sweet red peppers (about 4 medium)
1 hot pepper

1 cup sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
3 tablespoons mixed pickling spices
2 1/2 cups vinegar (5%)

Chili Sauce from Ball Blue book

5 pints

Ph-4.0