30 med. tomatoes or 1/2 bushel
12 onions
3 green peppers
3 red peppers
1 bunch celery
3 c. sugar
3 c. white vinegar
4 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp. allspice
1 1/2 tsp. cloves

Scald and skin tomatoes. Cut tomatoes small and cook over low heat. Cut celery very fine and add to tomatoes. Turn heat to medium low. Grind peppers and onions and add to tomatoes and celery. Add all other ingredients and slowly boil for 2 1/2 hours, stirring frequently. Spoon into prepared jars and seal. (Following canning procedure for boiling jars and lids.) Makes about 15 pints.