1 peck (12 to 14 lb.) tomatoes
1 lb. (about 2 bunches) celery
1 qt. sm. onions, chopped
3 green peppers
1/2 tbsp. ground cloves
1 tbsp. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1 qt. cider vinegar

Scald tomatoes; peel. Cook 15 minutes, drain off half the juice. Chop remaining vegetables; add tomatoes; simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture; continue cooking 1 1/2 hours. Remove spices; seal in hot, sterilized jars. Makes 6 pints.