12 c. tomatoes, peeled and chopped
3 c. chopped celery
2 c. chopped onions
1/4 c. salt
4 c. vinegar
3 c. packed brown sugar
1/3 c. mustard seed
2 red bell peppers, chopped
1 tsp. ground cinnamon
3/4 tsp. ground allspice
3/4 tsp. ground cloves

Combine the tomatoes, celery, onions, and salt and allow to stand for 2 hours. Combine the remaining ingredients in a large pot and stir in vegetable mixture. Cook over medium-high heat until mixture thickens. Fill hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: 10 pints.