1/2 bushel ripe tomatoes
1 bunch celery
4 med. onions
12 bay leaves, may omit
1 red & 1 green pepper

Cook all together. Put through sieve or food press.

Add: 3 c. sugar (I use 1 1/2 c.) 1/4 c. lemon juice or 4 tbsp. ReaLemon 4 tbsp. salt

Boil until salt and sugar is dissolved. Add to juice; bring all to a boil. Fill sterilized jars and seal. Averages 9 or 10 quarts. I like to pressure cook 5 minutes at 10 pound pressure just to be sure. Prepare the vinegar mix while the tomatoes cook.