13 Tomatoes
1 Dry Mustard
1 Celery
2 Cinnamon Sticks
1 Onion
2 Brown Sugar
3 Green Peppers
1/4 Salt
1/2 Clove
1 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.