chili

3 quarts of peeled and chopped tomatoes
3 cups of chopped celery
2 cups of chopped onions
1 cup of chopped green pepper
½ cup of salt
2 cups of granulated sugar
¼ cup of brown sugar
1 ½ teaspoon of pepper
1 ½ teaspoon of spices
1 cup of white vinegar

Mix tomatoes, celery, peppers, onions and salt in container. Let set overnight. Then drain in colander, but do not press. Put vegetables in container and mix with sugars, peppers, spices and vinegar. Bring to a boil and simmer uncovered for fifteen minutes. Ladle into jars and seal. Hot water bath for fifteen minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.