1/2 bushel ripe tomatoes, skinned
2 c. chopped onion
6 red mangoes
6 green mangoes
1 qt. vinegar
5 lbs. sugar
2 bunches celery
4 tbsp. cinnamon
3 tbsp. salt
1 tsp. all-spice

Scald tomatoes and skin; cut into quarters. Add other ingredients and simmer several hours before sealing into jars.