| | Directions | | Allow tomatoes, celery, onions and salt to stand 2 hours. Add rest of ingredients and cook until the mixture is thickened. Fill hot jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: About 10 pints. |
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| Ingredients | | - |  | 12 cups tomatoes, peeled, chopped |
| - | | 3 cups celery, chopped |
| - | | 2 cups onions, chopped |
| - | | 1/4 cup salt |
| - | | 4 cups vinegar |
| - | | 3 cups brown sugar |
| - | | 1/3 cup mustard seed |
| - | | 2 red peppers, chopped |
| - | | 1 teaspoon ground cinnamon |
| - | | 3/4 teaspoon ground allspice |
| - | | 3/4 teaspoon ground cloves |
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