• 18 cups peeled, coarsely chopped field tomatoes (6 quart basket)
• 3 cups chopped celery (optional)
• 2½ cups chopped yellow cooking onions
• 1¼ cups chopped green peppers
• 1¼ cups chopped sweet red peppers
• 2 tbsp. salt
• 4 cups cider vinegar
• 1½ cups sugar
• 1 tbsp. whole cloves
• 2½ tbsp. whole allspice

Put all vegetables in a large cooking kettle. Ties cloves and allspice in several thicknesses of cheesecloth and add to vegetables with sugar, salt and vinegar - mix well. Simmer uncovered, stirring often for 3½ to 4 hours until mixture is fairly thick. Discard spice bag.

Pour chili into hot sterilized jars, seal. Makes about 7 pints.

To sterilize jars, boil in a large covered kettle for at least 15 minutes. Pour boiling water over crowns and lids and let stand for 5 minutes. Make sure top rim of each jar is wiped with hot water then a dry cloth before sealing. Let jars stand overnight before moving.

A fool and his money are soon parted