1 peck tomatoes
2 bunches celery
1 qt. onions, chopped
3 green peppers
1/2 tbsp. ground cloves
1 tbsp. dry mustard
2 sticks cinnamon
2 lbs. brown sugar
1/4 c. salt
1 qt. cider vinegar

Peel, chop and cook tomatoes 15 minutes. Drain off half the juice. Chop remaining vegetables and add to tomatoes. Simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture. Cook another 1 1/2 hours. Remove spices.

Pour, boiling hot, into hot pint jars, leaving 1/4 inch had space. Adjust caps. Process 15 minutes in boiling water bath. Makes about 8 pints.

This is the "secret ingredient" in my Chinese husband's stir fry sauce!