Chili Sauce

Approximate measurements:
6 to 7 pounds ripe tomatoes, skinned and chopped. (I put them through a grinder)
8 large onions, sliced
3 green peppers
3 red peppers
Grind onions, peppers, tomatoes together. Put in large pan. (I use a dutch oven).
Add 2tbs cinnamon
2 tsp cloves
2 level tsp salt
1 tsp allspice
2 and a half cups sugar
1 quart cider vinegar
Boil together til thick, low heat. Stirring often. Takes about 2 hours for me, sometimes a little longer.Give it a bit of a taste test, you may want to add a bit more sugar for a sweeter taste, or a bit more of the spices. I usually add an extra half cup of sugar, but when it boils down about an inch and a half from the top of the pan, its ready. (Grandpa didn't give exact times.)
Pour into hot sterilized jars. (Grandpa then sealed the jars with a light coat of parafin. Next day, seal again.)
When I pour the sauce into the jars, I put on the caps and lids and process 20 minutes in canning kettle. I keep one jar unsealed in the refrigerator, to be used right away. It keeps a long time and is good on everything!