2 qt. tomatoes
2 chopped green peppers
2 chopped onion
2 c. vinegar
1 tbsp. salt
1 tsp. cloves
1/2 c. sugar
2 tsp. cinnamon
2 tsp. celery salt

Blanch tomatoes until skin cracks, remove skin and ends. Chop and put into large pot with peppers and onions. Heat gradually to boiling, add vinegar, sugar, salt, and spices. Cook slowly until mixture is quite thick, 2 1/2 to 3 hours. Pour into sterilized jars and seal.