Yield: 6 servings
Measure | Ingredient |
---|---|
13 pounds | Tomatoes |
1 tablespoon | Dry mustard |
1 pounds | Celery |
2 eaches | Sticks cinnamon |
1 quart | Sm onions, chopped |
2 pounds | Brown sugar |
3 eaches | Green peppers |
¼ cup | Salt |
½ tablespoon | Ground cloves |
1 quart | 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.