Categories: Relishes, Londontowne, Mexican, Preserve, Sauces 
      Yield: 6 servings 
  
     13 lb Tomatoes                            2 lb Brown sugar 
      1 tb Dry mustard                         3 ea Green peppers 
      1 lb Celery                            1/4 c  Salt 
      2 ea Sticks cinnamon                   1/2 tb Ground cloves 
      1 qt Sm onions, chopped                  1 qt 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.