Chili Sauce - cinnnamon

Method

• Place the chopped, cored, peeled tomatoes in a large colander and let them drain for 15 minutes.
• Discard the tomato juice drained off, or save for another purpose.
• Place the cinnamon stick, bay leaf, mustard seeds, celery seeds, cloves, allspice and peppercorns in a spice bag or tie in a quadruple layer of cheese cloth.
• In a large stainless steel pot, combine the drained tomatoes, onions, green bell pepper, red bell pepper, jalapeno, vinegar, sugar, salt, and spice bag.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat and boil gently, uncovered, stirring occasionally, until mixture is reduced by half, about 90 minutes.
• Stir in the garlic, horseradish, ginger and nutmeg; boil gently, stirring frequently, until the mixture mounds on a spoon, about 15 minutes.
• Discard spice bag.
• Ladle the Chili sauce into hot canning jars, leaving 1/2 inch headspace.
• Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads.
• Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals.
• It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal.
• While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar.
• After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid.
• If you cannot push the lid down any further, the jar is sealed.
• If the lid "gives" a bit, and you can push it down, the jar did not seal.
• You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.