1 peck ripe tomatoes (2 gals.), peeled and cut up
1/2 c. salt
1 c. celery, chopped (optional)
6 onions
6 sweet peppers
2 lbs. brown sugar
1 pt. vinegar
1 tsp. cinnamon
1 tsp. allspice

Chop and drain tomatoes. Add salt and let drain several hours until nothing left but pulp. Cover colander holding chopped tomatoes with plastic wrap letting the plastic wrap touch the tomatoes. Set the colander in pan to catch juice (emptying as needed) and keep refrigerated. Add remaining ingredients and put in sterilized jars. Keep in refrigerator.