10 cups Chopped Tomatoes (about 16 tomatoes)
3 cups chopped onions
1 1/2 cups chopped green peppers
1 cup chopped sweet red pepper
2 jalapeno peppers chopped
2 apples chopped
1 cup chopped celery
1 1/2 cups cider vinegar (from Campbell's Orchard)
1 1/4 cups white sugar
1/2 teaspoon each of: pepper, nutmeg, allspice, celery seed, cinnamon, cloves and ginger
2 Tbsp. salt 

Heat until mixture boils. Simmer 1 - 2 hours. Stir occasionally. Sauce should be thick and wooden spoon should be able to stand on its own when it is ready. Sterilize jars and lids while chilli sauce is cooking. When thickened pour hot mixture into jars and seal. Use instructions from Canadian Living web site for complete canning instructionsMakes 10-12 250 ml Jars.