Lee's Chili Sauce

About

Barely fits into an 8-quart pot or slow cooker. Yields approximately 10½ jars.

Instructions

1. Drain the diced tomatoes, reserving the liquid in case the sauce ends up too thick.
2. Create a sachet of the pickling spices with cheesecloth or a tea ball.
3. In a large saucepan (8+ quarts), bring the vinegar, salt, and brown sugar to a simmer.
4. Add the rest of the ingredients along with the sachet of pickling spices.
5. Bring to a simmer and cook for 1 hour 15 minutes, stirring occasionally. Avoid any burning on the edges or bottom — it affects the taste greatly.
   • After an hour, if the sauce is too thick, add some of the reserved liquid until you reach the consistency you want.
6. Pour into hot sterilised jars (see the canning technique). Let cool and refrigerate, or seal for the shelf.