Instructions: Combine first 6 ingredients in a heavy 10-quart Dutch oven. Simmer, uncovered, 45 minutes.

Tie pickling spices, celery seeds, and mustard seeds in cheesecloth; add to tomato mixture. Simmer, uncovered, about 1 1/2 hours or until thick.

Stir in vinegar, and simmer 1 additional hour or until mixture reaches desired thickness. Remove spice bag.

Pour chili sauce into hot sterilized jars, leaving 1/4-inch headspace.

Cover at once with metal lids, and screw bands tight.

Process in boiling-water bath 15 minutes.

Yield: about 4 pints.

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