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POTTSFIELD RELISH 
3 qts. red tomatoes
3 qts. green tomatoes
6 onions
2 bunches of celery
2 sm. heads cabbage
4 sweet red peppers
2 qts. vinegar
3 qts. sugar
1 c. mustard seeds
1 tsp. turmeric
1 tsp. cloves
1 tsp. cinnamon

Grind all of the above. Mix 1/2 cup canning salt over the ground veggies. Let stand 10 hours, or overnight. Squeeze juice out the next day, then add the vinegar, sugar, mustard seeds, turmeric, cloves and cinnamon. Cook for 45 minutes. Pour into sterilized jars and seal. (I add a little hot pepper to give it a good tang. Delicious on hot dogs.)
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