4 qts. peeled, cored, chopped red ripe tomatoes (24 lg.)
1 c. chopped onions
1/2 c. chopped sweet red peppers (about 1 med.)
1 1/2 tsp. celery seed
1 clove garlic
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 c. sugar
1 tbsp. salt
1 1/2 c. vinegar
1 tbsp. paprika

Cook tomatoes, onions and garlic pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced about 1/2) about 1 hour. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture. Cook gently, stirring occasionally 25 minutes. Add vinegar and paprika; cook until thick, stirring frequently. Pour hot into hot ball jars. Leave 1/8 head space. Adjust caps. Process 10 minutes. Yield: about 3 pints.