Ingredients:

12	Lb	Tomatoes (About 38 Medium Tomatoes)
1	Lb	Celery (About 2 Bunches), Chopped
3		Green Peppers, Chopped
4	Cups	Onion, Chopped (4 Large Onions)
½	Tbl	Ground Cloves
1	Tbl	Dry Mustard
2	Sticks	Cinnamon
2	Lb	Brown Sugar
¼	Cup	Salt
1	Quart	Cider Vinegar

Directions:

Place 6 pint canning jars into a hot water bathe, upside down, to sterilize.

Scald tomatoes; peel, Cook in large kettle over medium heat for 15 minutes; drain off half of juice. Combine remaining vegetables; add to tomatoes and simmer about 1-1/2 hours. Tir spices in cheesecloth bag; add spices and vinegar to vegetable mixture and continue to cook 1-1/2 hours. Remove spices; ladle mixture into hot sterilized pint jars. Seal, leaving 1/2 “ headspace. Process in boiling water bath for 5 minutes.

 

Yields

6 pints