8 qt. tomatoes
6 lg. onions
4 green peppers
2 c. celery
3 1/2 tbsp. ground cinnamon
1 qt. vinegar
3 c. brown sugar
1/3 c. salt
1/4 c. mustard seeds

Skin and chop tomatoes coarsely. Put other vegetables through coarse blade of chopper. Combine all ingredients. Cook slowly, stirring occasionally, about 2 hours or more, until mixture is thick and clear. Ladle into hot jars. Adjust lids. Process in boiling water bath 5 minutes. Remove jars and complete seals unless closures are self- sealing. Makes 14 pints. This tastes great on any kind of cooked meat, especially pork. It is also wonderful spooned into a bowl of white beans or spread on top of roasts before cooking.

The recipe was given to me by my cousin Thelma. She told me that when she was little, she would sneak a jar into the pantry and sit on the floor in the dark and eat it by the spoonful.