Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Tomato;ripe |
| 1 pounds | Onion;peeled, quartered |
| 2 | Green Pepper;peeled,cored, s |
| 2 | Celery;chunked;ribs |
| ½ teaspoon | Cayenne |
| 1 cup | Cider Vinegar |
| 2 teaspoons | Mustard;dry |
| 1½ teaspoon | Clove;whole |
| 1 | Cinnamon;broken;stick |
| ½ teaspoon | Allspice;whole |
| 1 teaspoon | Celery Seed |
| ½ cup | Sugar |
| ¼ cup | Molasses |
| 4 teaspoons | Salt;pure coarse |
Core tomatoes; strip off skin and quarter. (If necessary, rotate each tomato on a fork over heat until skin pops.) Chop finely the first five ingredients and add to 6 - 8 quart enamelled or stainless steel kettle.
Add vinegar, cayenne, mustard, sugar, molasses, salt and spices tied in cheesecloth. Cook over moderate heat, stirring occasionally, for about 2-½ hours until thick. Remove spice bag and pour into sterile jars; seal.
Store in a cool, dark place.
Makes about 5 pints.