Categories: Sauces, Vegetables 
      Yield: 6 servings 
  
      4 ea Gallons Ripe Tomatoes               2 c  Apple Cider Vinegar 
      2 ea Onions                            1/4 ts Ground Cloves 
      5 ea Stalks Celery                     1/2 ts Allspice 
      2 ea Green Sweet Peppers               1/2 ts Cinnamon 
      3 c  Granulated Sugar                    3 tb 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.