1 peck (2 gallons) tomatoes
1 lb. celery
1 qt. onions
3 green peppers
1/4 tbsp. cloves
1/4 c. salt
1 tbsp. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1 qt. cider vinegar

Scald tomatoes. Peel. Cook 15 minutes. Chop other vegetables and add to tomatoes. Cool 1 1/2 hours. Add all remaining ingredients. Cook 1 1/2 hours or until vegetables are tender. Seal in jars. Makes 6 or 7 quarts.