|4 eaches||Gallons Ripe Tomatoes|
|5 eaches||Stalks Celery|
|2 eaches||Green Sweet Peppers|
|3 cups||Granulated Sugar|
|2 cups||Apple Cider Vinegar|
|¼ teaspoon||Ground Cloves|
Cut top stem ends off of the tomatoes and peppers.
Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy.
Force through a food press or very fine strainer.
Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.
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