Chili Sauce

25 medium tomatoes2 cups celery, finely diced2 cups onion, finely diced1 cup green pepper, chopped1 cup red pepper, chopped2 cups cider vinegar 1/2 cup brown sugar1 1/2 cups white sugar2 tablespoons salt1 teaspoon ground ginger2 teaspoons cinnamon1 teaspoon allspice1 tablespoon pickling spices wrapped in cheesecloth 1/2 teaspoon black pepperScald tomatoes in boiling water briefly. Remove and peel; cut in chunks.Place tomatoes in a large, heavy saucepan and simmer over medium heat 15 minutes. The tomatoes release a lot of juice so drain off most of it, leaving enough in the pot to allow tomatoes and other vegetables to summer. Stir in celery, onions and peppers and simmer, uncovered, 1 1/2 hours.Pour vinegar in a bowl or large measuring cup. In a separate bowl combine brown and white sugars, salt, ginger, cinnamon, allspice, pickling spice and pepper. Add to vinegar and stir until the sugar dissolves. Add mixture to vegetables, stirring well. Simmer on low, 1 to 2 more hours, stirring frequently, until mixture thickens to desired consistency. Pour into hot, sterile jars.Makes four to five pints.Nutrition values per 1/4-cup serving: 74 calories, trace amount fat, 18 g carbohydrates, 1 g fiber, 1 g protein, 0 cholesterol, 404 mg sodium.