Serving Size / Yield
- four 64 oz. jars Pace brand salsa ( use mild or medium for desired hotness)
- 2 1/4 C. apple cider vinegar
- 2 3/4 C. sugar
- 2 tsp. ground cloves
- 2 tsp. celery salt
- 2 tsp. cinnamon
Put all the salsa in a very large kettle. Add spices, vinegar and sugar, and bring them to a boil. Stir often and be careful not to burn the mixture. In the meantime, place jars in the dishwasher, put canning caps in a sauce pan and boil.
Ladle chili sauce into jars leaving a 1/2 inch head space and cap jars with lids and screw caps. Leave the caps slightly loose. Place jars in a kettle of boiling water covering just the shoulders of the jars but below the caps. Bring to a boil for 10 minutes. Remove jars using canning tongs and tighten caps. Repeat above with all jars until done. Group all jars together on the counter and cover with a towel to prevent drafts. Cool and store in a cool place.
This recipe can be cut in half very easily.