Chop vegetables in blender before cooking. Place in large Dutch oven. Add spices; cook until thick, about 1 hour. Put into jars and process for 10 minutes in hot water bath.
Ingredients
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3 gallons tomatoes
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2 teaspoons paprika
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2 teaspoons salt
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1 teaspoon chili powder
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1/2-1 c. sugar
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1/2 teaspoon cloves
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3 sticks celery
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5 bell peppers
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1/4-1/2 tsp. garlic salt
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