Wash, core, peel and chop the tomatoes. Add to pot.
Put pot on to start slowly simmering.
Wash, seed, chop the red bell pepper, add to pot.
Wash, peel, chop the onion, add to pot.
Wash, peel, pit, chop the peach, add to pot. Stir.
Wash, peel, core, chop the apple, add to pot. Stir.
Wash, peel, core, chop the pear, add to pot. Stir.
Wash, seed, chop the peppers finely, add to pot.
Add the raisins, sugar and salt. Stir all well.
Bring pot to a boil. Stir frequently during this phase.
Lower to a simmer, and stir occasionally.
Let simmer uncovered until sauce is thick enough to form a mound on a spoon: about 1 ½ to 2 hours. When trying to judge this, don't worry if there is still a little bit of thin looking tomato sauce at the very sides of the pot; remember, it's all going to thicken up a lot anyway once cooled, so don't try to simmer until you have something with no sauce or it will no longer be a chili *sauce*
Discard spice bag.
Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
Leave 2 cm (½ inch) headspace for either size jar.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 20 minutes; increase time as needed for your altitude.