Scald and peel tomatoes as for stewing, run them through a colander and measure.

To one gallon of juice add:

1 qt. of vinegar
3 lb. sugar
3 tbsp. salt
3 tbsp. pepper
3 tbsp. dry mustard
1 oz. ground allspice

Boil for 1 1/2 hours or until thick. Let stand until cool. Put in bottles and cork.