(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.