6 lg. onions
4 lg. green peppers
1 lg. bunch celery
1/2 bushel (about 25 lbs.) tomatoes
1/4 c. salt
8 whole cloves
2 bay leaves
1 tsp. cayenne pepper
2 tbsp. lemon juice

Peel and chop onions. Cut celery into half inch pieces, reserving leaves. Remove seeds from peppers and chop. Combine vegetables, add salt and let stand several hours or overnight.

Wash tomatoes and cut into quarters. Add celery leaves, bay leaves, cloves and cayenne pepper. Combine with first vegetable mixture. Heat until juice from tomatoes runs freely. Put through a food mill. Drain out all juice. Then press out about 1/2 of the pulp. Place juice, extracted pulp and lemon juice in a large kettle. Heat to boiling. Carefully ladle hot juice into hot jars, leaving 1/4 inch head space. Adjust caps. Process 45 minutes in a boiling water bath canner. Makes about 7 quarts.