2 1/2-inch cinnamon stick
3/4 tsp. whole clove
5 lb. tomatoes, peeled and cut
into chunks (10 c.)
1 1/2 c. finely chopped celery
1 c. finely chopped onion
1 c. finely chopped pepper
1 1/2 c. cider vinegar
1 c. firmly packed brown sugar
1/2 c. light corn syrup
3 tsp. salt
2 1/2 tsp. dry mustard
1/4 tsp. chili powder
Tie spices into cheesecloth and set aside. In 5-quart
non-corrosive pot, place tomatoes. Stir often, cook over
medium-high heat until tomatoes are soft and almost completely
covered with liquid (about 20 minutes). Stir in celery, onion
and pepper. Bring to boil, stir, boil gently about 7 1/2
minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and
spice bag. Bring to boil. Stir often. Boil again 1 1/2
minutes. Stir in chili powder. Stir often. Simmer 30 minutes
or until as thick as you like. Remove bag. At once ladle into
clean hot 1/2-pint jars, leaving 1/2-inch headspace. Process
15 minutes. Cool on wire rack. Yields 4 to 5 (1/2 pint) jars.
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