Here is my "how to" on making the best chili sauce:
Large paper grocery sack of tomatoes. I don't know how many pounds, just a big sack.
6 large yellow onions
6 green bell peppers
2 red bell peppers
3 Tablespoons salt
3 cups white vinegar
7 cups brown sugar. That's not a typo - use 7 cups
3 Tablespoons pickling spice tied in cheesecloth (I used a double layer of cheesecloth)
The tomato skins need to be removed and the easiest way to do this is to simmer them for a few minutes and then plunge into a sink of cold water. Here you can see my big grocery sack right next to the stove.
As I peel the tomatoes I also cut them into a few big pieces and place them in the cook pot. You want to choose a heavy bottomed pan so the sauce can cook at a low temperature without burning or constant stirring. This pan holds 3 gallons of liquid and is the bottom of a pressure cooker that belonged to my mother-in-law. Many years ago she let me borrow the pan but I didn't get the lid until after she died. She was convinced I would blow up the house if I tried to pressure cook anything.
The chili sauce is hot, the bottles are hot, and the lids are hot. Twist the rings on and place the jars upside-down for about 10 minutes then turn right-side-up. All of my jars sealed and there is no need to process any further.
Right now I have a roast in the oven with potatoes and carrots to enjoy with my first jar of chili sauce this season. It's not a cold winter day but I couldn't wait.