Chunky Taco Sauce for Canning

Contributed by Delma at World Recipes Y-Group
 * Yield: 14 pints.

Ingredients

 * 8 qts tomatoes, diced and peeled (use plum or roma tomatoes if possible)
 * 1 qt chopped onions
 * 1 qt chopped sweet peppers
 * 1 qt chopped celery
 * 1 qt cider vinegar
 * 1 cup sugar
 * 2 cup water
 * 2 tbsp. brown sugar
 * ⅓ cup canning salt (not iodized)
 * 1 tbsp whole pickling spice (tie in cloth)
 * 2 tbsp chili powder
 * 2 – 3 tsp cayenne pepper (more for hot)
 * 1 tbsp garlic powder
 * 2 tbsp lemon juice
 * black pepper to taste

Directions

 * 1) Combine all ingredients in large, heavy kettle.
 * 2) Bring to boil; simmer 3 to 3½ hours.
 * 3) Pour hot sauce into clean, sterilized pint jars, process in pressure canner at 10 pounds pressure for 30 minutes.