18 ripe tomatoes
6 peppers (mixed green & red)
6 onions
1/2 bunch celery
1 tsp. cinnamon
1/4 tsp. each cloves & allspice
1 tbsp. salt
3/4 lb. sugar
2 c. vinegar
1 tsp. celery seed
2 tsp. mustard seed

Peel tomatoes. Squeeze out excess juice and seeds. Chop all vegetables. Cook vegetables with other ingredients (except for cinnamon, cloves and allspice) until desired consistency, possibly 3 hours. Add remaining spices about half an hour before end of cooking. Seal in hot jars.