Chili Sauce

10 pounds [4.5 kg] peeled scalded tomatoes 6 sweet green pepppers, finely chopped 6 onions, finely chopped 2 teaspoons [10 mL] ground clove 2 teaspoons [10 mL] alspice 2 teaspoons [10 mL] cinnamon 2 cups [500 mL] brown sugar 2 cups [500 mL] vinegar 1 teaspoon [5 mL] salt Hot sterilized jars	Bring together all ingredients to a boil, into a large casserole. Simmer for approximately 3 hours, stirring from time to time. Pour hot mixture into hot sterilized jars; seal immediately.