10 lbs. red ripe tomatoes
3 onions
2 sweet red peppers
1 c. vinegar
3/4 c. sugar
2 tsp. paprika
1 tsp. ground mustard
1 tsp. celery seed
1 tbsp. salt
1 tsp. whole allspice
1 tsp. whole cloves
3 pieces stick cinnamon, 2 inches

Wash the vegetables, slice and remove the seeds from the peppers. Cook the vegetables for about 30 minutes, then press through a fine sieve. Boil the pulp rapidly for about 30 minutes, or until somewhat thickened. Add the vinegar, sugar, paprika, mustard, celery seed and salt and the spices which have been tied in a small piece of cheese cloth. Boil the mixture until thickened, stirring frequently. Fill hot sterilized jars and seal. Store in a dark, cool place. Yield 1 to 2 quarts.