Instructions
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine all ingredients in a large saucepot. Bring to boiling; simmer until desired consistency, about 1 to 2 hours. Stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 15 minutes in a boiling-water canner.

Yield: about 6 pints.

Note: Chili sauce is not a bright red color because ground spices are used.

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