Instructions: Combine the tomatoes, bell peppers, onions, celery, hot pepper, garlic, vinegar, pickling salt, sugar and corn syrup in a large pot. Bring the mixture to a boil, stirring occasionally, then lower the heat and simmer briskly, uncovered, for 1 hour. Stir it occasionally.

Stir in the cloves, cinnamon, and mustard seeds. Continue to cook the sauce, stirring occasionally, until it has thickened enough that it releases scarcely any thin liquid when a spoonful is placed on a plate and tilted; this final cooking should take 1 to 1 1/2 hours. Taste the sauce and add, if desired, a little more vinegar, sweetening or salt; if you would like a hotter sauce, add a little cayenne or a few drops of Tabasco or other hot pepper sauce. If the chili sauce is too thin after the seasonings are adjusted, cook it a little longer.

Meanwhile, wash 7 half-pint jars (or a mixture of half-pint and pint jars); keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot sauce into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process half pints or pints in a boiling-water canner for 15 minutes

(20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

Note: To
peel tomatoes, plunge into boiling water for 30 seconds to 1minute. Remove immediately and plunge into cold water. Skin should slip off easily.

Note: Wear
gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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