Ingredients:
13 Pound(s) tomatoes 2 lb brown sugar
1 Tablespoon(s) dry mustard 3 ea green peppers
1 Pound(s) celery 1/4 c salt
2 sticks cinnamon 1/2 tb ground cloves
1 Quart(s) sm onions, chopped1 qt cider vinegar |
Directions: 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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