1 gal. ripe, peeled tomatoes, chopped
4 c. celery, chopped
2 c. sweet red pepper, chopped
1 c. green pepper, chopped
2 c. onion, chopped
3 tbsp. salt
5 c. sugar (2 brown, 3 white)
1 tbsp. celery seed
1 tbsp. mustard seed
1/4 tsp. allspice
2 c. white vinegar

Wash and peel tomatoes. Chop them coarsely before measuring. Add the remaining vegetables, salt and 2 cups of the sugar. Cook slowly 1/2 hour or until beginning to thicken. Add remaining sugar, spices and vinegar. Cook until thickened, about 3 hours. Seal tight in hot sterile jars. You may add a few more tomatoes. I always drain as much juice off the tomatoes as possible before cooking. I grind all vegetables in a meat grinder. Makes 9 to 11 pints.