Peel tomatoes. Put tomatoes, onions, and green peppers through food chopper or blender.
Add vinegar, salt, cinnamon, celery salt, and red pepper. Cook until mixture cooks down, simmering on low for several hours.
When nearly done, add sugar and cook another 30 minutes.
Prepare jars and can sauce while it is hot.
Recipe makes 7 to 8 pints.
Variation: Pack-a-Punch Chili Sauce
Packs more punch than ketchup.
1 can (1 pound) tomatoes
1 can (1 pound 12 ounces) tomato puree
1 large yellow onion, grated
2 cloves garlic, minced
1/4 cup cider vinegar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
2 tablespoons cornstarch
2 tablespoons cold water
Puree the tomatoes in a blender or food processor, transfer to a large saucepan, and set over moderate heat. Add all the remaining ingredients except the cornstarch and water and mix well.
Heat until bubbling, then stir the cornstarch into the water and add to the mixture. Cook for 2 to 3 minutes, stirring constantly. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Let cool to room temperature, then transfer to 1-pint freezer containers, leaving 1/2 inch space at the top and cover. Will keep 1 week refrigerated in a covered jar. Yield: 5-1/2 cups.
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