1 gal. tomatoes
1 qt. onions, chopped
2 1/2 lb. brown sugar
4 tbsp. salt
3 tsp. pepper
1 tbsp. mustard seed
1 tsp. celery seed
1 tsp. allspice
2 cinnamon
1 tsp. whole cloves
1 qt. vinegar

Combine tomatoes, onions, sugar and spices. Cook until thick. Add vinegar and cook until very thick. Pack in hot jars and adjust lids. Process 5 minutes in boiling water bath canner. Makes 5 1/2 pints.