12 c. (2880 mL) peeled and chopped tomatoes
3 c. (720 mL) chopped celery
2 c. (480 mL) chopped onions
1/4 c. (60 mL) salt
4 c. (960 mL) vinegar
3 c. (720 mL) brown sugar
1/3 c. (80 mL) mustard seed
2 chopped red peppers
1 tsp. (5 mL) ground cinnamon
3/4 tsp. (3.75 mL) ground allspice
3/4 tsp. (3.75 mL) ground cloves

Allow the tomatoes, celery, onions and salt to stand for two hours. Add the rest of the ingredients and cook until the mixture is thickened. Fill hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: about 10 pints (4800 mL).