Yield: 6 servings

13 lb Tomatoes 1 tb Dry mustard 1 lb Celery 2 ea Sticks cinnamon 1 qt Sm onions, chopped 2 lb Brown sugar 3 ea Green peppers 1/4 c Salt 1/2 tb Ground cloves 1 qt Cider vinegar

Scald, then peel tomatoes cook 15 minutes. Drain off half juice. Chop remaining vegetables add tomatoes simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices seal mixture in hot, sterilized jars. Makes 6 pints.

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