1 gal. tomatoes
2 c. onions
2 c. green pepper
1 c. sugar
2 c. celery
3 tbsp. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
3 tbsp. mixed pickling spice
2 1/2 c. vinegar

Peel and chop tomatoes. Grind onions, peppers and celery. Combine with tomatoes and cook slowly for 2 hours, stirring occasionally. Tie the mustard seed, celery seed, and pickling spice in a bag. Add vinegar, sugar, salt and spice bag to tomato mixture. Simmer 45 minutes, stirring frequently. Remove spice bag, pour into sterilized jars and seal.