1 peck (12 to 14 lbs.) tomatoes
1 lb. (about 2 stalks) celery (4 c.)
1 qt. sm. onions, ground (about 2 1/2 c.)
3 green peppers (2 1/2 c.)
6 inches stick cinnamon
1 1/2 tsp. ground cloves
1 tbsp. dry mustard
2 lb. brown sugar
1 qt. cider vinegar

Scald tomatoes; peel, core and slice in chunks into large kettle. Cook 15 minutes; drain off half (about 6 cups) the juice) use for drinking or cooking). Add celery, onion, and green pepper. Simmer about 1 1/2 hours. Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt. Continue cooking 1 1/2 hours. Remove cinnamon. Fill hot pint jars, leaving 1/2 inch head space; adjust lids. Process in boiling water bath 5 minutes (start timing when water returns to boil). Makes 9 pints.