1 peck (12 to 14 lb.) tomatoes
1 lb. (2 bunches) celery, chopped
1 qt. small onions
3 green peppers, chopped
1/2 tsp. ground cloves
1 tsp. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1/4 c. salt
1 qt. cider vinegar

Scald and peel tomatoes. Cook 15 minutes. Chop remaining vegetables (celery, onion and peppers). Add to tomatoes. Simmer about 1 1/2 hours. Tie spices (cloves, mustard and cinnamon) in a cloth bag, drop into mixture. Add remaining ingredients (brown sugar, salt and vinegar); continue to simmer slow until thickness is rendered. (Let simmer until it has cooked down thick.) Remove spice bag. Pour into hot sterilized jars and seal. Makes 12 to 13 pints.