Yield: 6 servings

Measure Ingredient
4 eaches Gallons Ripe Tomatoes
2 eaches Onions
5 eaches Stalks Celery
2 eaches Green Sweet Peppers
3 cups Granulated Sugar
2 cups Apple Cider Vinegar
¼ teaspoon Ground Cloves
½ teaspoon Allspice
½ teaspoon Cinnamon
3 tablespoons Salt

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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