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Chili Sauce

4 quarts ripe tomatoes 1/2 pound brown sugar 1/2 cup salt 1/2 ounce cloves 1/2 ounce cinnamon 1/2 teaspoon mustard 1/2 red pepper 3 cups vinegar 2 cups small onions 2 tablespoons horseradish 1/2 ounce celery seed 1/2 ounce allspice 1/2 teaspoon black pepper Measure the tomatoes after they are peeled and chopped; put them over the fire and simmer for one hour. Chop the onions; grate the horseradish and grind the spices. Add all the other ingredients to the tomatoes; simmer for one hour longer and seal while hot in large-necked bottles that have been thoroughly sterilized.