12 to 14 pounds ripe tomatoes
2 bunches celery, chopped
4 cups chopped onions
3 green bell peppers, chopped
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 sticks cinnamon
2 pounds brown sugar
1/4 cup salt
4 cups cider vinegar

Scald and peel tomatoes. Cook 15 minutes. Drain off half the juice. Add vegetables to tomatoes and simmer about 1 1/2 hours. Tie spices in cloth bag. Add with remaining ingredients to tomato mixture. Continue cooking 1 1/2 hours or until vegetables are soft. Remove spices. Seal in hot sterilized jars.

Makes 6 pints.