Chili Sauce (yields 8 pints)

2 med. to lrg. tomatoes 6 med. sweet yellow onions 2 large red sweet peppers 2 large green sweet peppers 3 celery sticks 1/4 tsp black pepper 4 cups Cider Vinegar 3 cups sugar 1 tsp. cinamon 1/2 tsp. powdered cloves (Optional: chopped fresh hot peppers to taste...use 2 or 3 jalapenos)

Peel and cut tomatoes into small pieces. Grind together onion, sweet peppers and celery. Mix all ingredients in a heavy pot and cook slowly for 3 to 3 1/2 hours. Stir frequently. Put cooked sauce in hot sterilized jars to 1/4 inch of top. Put hot lids on at once and seal tightly. The jars will seal themselves. Store in dark place. Shelf life will be at least one year.