1 peck (12-14 lb.) tomatoes
1 lb. (about 2 bunches) celery
1 qt. sm. onions, chopped
3 green peppers
1/2 tbsp. ground cloves
1 tbsp. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1/4 c. salt
1 qt. cider vinegar

Scald and peel tomatoes. Cook 15 minutes. Drain off half of juice. Chop remaining vegetables. Add tomatoes, simmer 1 1/2 hours. Tie spices in bag, add with remaining ingredients to tomato mixture. Continue cooking 1 1/2 hours. Remove spices. Seal in hot jars. Makes 6 pints.