Hey, there! Since it's almost fall!!!

Can't believe it is September 12th already. The days are getting so crisp, and we even have had a couple of nights that say "fall is here!" Pink-stained morning clouds peek through my bedroom window, and I'm getting ready for another day at school. Had to share my gramma's favorite end of the garden chili sauce recipe with you. It is simply divine to eat, but even more fun to make. I've got to tell you that you can even use canned chopped tomatoes, semi-drained of the liquid to make this if you aren't lucky enough to have scads of juicy tomatoes at this end of the summertime.

End of the Garden Chili Sauce
4 qts. Chopped, peeled ripe tomatoes, drained. (And you can use canned tomatoes if your garden is only in your dreams!)
2 c. chopped onion
1. c.. chopped sweet red peppers
1 c. chopped green peppers
2 c. chopped celery
3 T. salt
2/½ c. sugar
2 1/2 c. vinegar
1 T. mustard seed
1 t. cinnamon
dash celery seed
1 t. allspice (optional)
A kiss of cayenne pepper (very optional and be careful!)
Cook all ingredients slowly over very low to medium heat in huge kettle. We use one with a very large opening for maximum bubbling and evaporation! This wonderful process takes several hours of simmering. Stir often and think about the blessings of harvest. This sauce cans at this time by open kettle method, or it freezes beautifully in little jars. It is delicious in chili, in hamburger sloppy joe, on eggs as a garnish and even mixed in proportions of ½ c. to 1 pkg. Cream cheese and used as a delicious cracker dip. (I have been known to eat it with a spoon as a soup, snack, or consoling bit of YUM!)