Love this Chili Sauce!

I've made this chili sauce years ago. It's Geralee's recipe and very good! Again, I was grateful to have my food processor for the grinding of the apples and onions. I tried putting some of the tomatoes in the processor, and they basically turned to liquid. So, the I decided to use my Pampered Chef handy chopper. Worked like a charm. You need to peel the tomatoes, and the best way to do it is to "blanch" the skins first. You do this by putting them in boiling water for a minute - in a deep fry basket is best. I bought one of those "as seen on TV" things and it worked great. Also, I called the expert - Geralee - to confirm that you really do need to process tomatoes. So I processed them for twenty minutes. I made a half recipe and got six pints.

CHILI SAUCE
20-25 tomatoes
6 sour apples
6 large onions
3 cups sugar
1 tbsp. salt
1 tsp. pepper
1 tsp. mustard
1 tsp. cinnamon
1 tsp. allspice
1 cup cider vinegar
Peel & cut up ripe tomatoes. Put onions & apples through food grinder. Mix together & add sugar, spices & vinegar. Boil together about 1 hour. Seal in pint jars (makes 10-12 pints).

Here's the other chili sauce recipe that I'm not going to try. Just thought I should include it here.

CHILI SAUCE (2)
1 peck ripe tomatoes
1 pound celery
1 quart small onions
3 green peppers
Scald & peel tomatoes. Cook slowly 15 min. Drain off juice. Chop vegetables fine as desired. Scald vegetables. Add to tomatoes & simmer 1½ hours. Add 1/2 tbsp. ground cloves, 1 tbsp. dry mustard, 2 sticks cinnamon, 2 lb. brown sugar, 1/4 cup salt, 1 quart cider vinegar. Cook slowly 1½ hours stirring to avoid sticking. Can while boiling hot.