1/2 bushel tomatoes
1 stalk celery
3 onions
5 green peppers, seeded and cored
1 tsp. celery seed
8 whole cloves
3/4 cup sugar
2 1/2 tablespoons salt
freshly squeezed juice of 2 lemons
1 case pint sized canning jars

Wash tomatoes and cut into quarters. Discard any with bruises or blemishes. Choose tomatoes that are firm and ripe, but not soft and over-ripe. Do not remove skins.

Combine all remaining vegetables in a large saucepot. Boil for 15 minutes. Put through a food press or tomato strainer; press out juice and add sugar, salt and lemon juice. Bring back to a boil to dissolve sugar.

Ladle into clean pint sized jars and can in a boiling water bath for 45 minutes, or in a pressure canner for 15 minutes.