2 ice cream buckets of tomatoes (scalded & peeled)
3-4 onions, sliced
5 stalks celery
1 head cabbage
Carrots

Steam above ingredients in a little water. Add 1/3 cup salt and 1/3 cup (or less) sugar. Simmer tomatoes and onions until tender. Add steamed vegetable and salt and sugar. Cook 1/2 hour. Pour in jars and seal. Yield: 8 quarts.

Creighton