1 peck tomatoes, makes 10 to 12 cups tomatoes
1 pt. vinegar
3 tbsp. salt
1/4 tsp. cloves
1/4 tsp. dry mustard
3 c. sugar
1/2 tsp. cinnamon
1/2 tsp. allspice

Cook tomatoes until soft, drain through cloth, pour juice away. Put pulp through colander, combine all ingredients and boil until thick. Put in bottles and seal.