Categories: Tomatoes, Pickles, Vegetables 
      Yield: 6 servings 
  
     25 ea Large Ripe Tomatoes 
      3 ea Sweet Red Peppers * 
      1 ea Small Bunch Celery Chopped 
      6 ea Large Onions, Chopped 
      3 ea Cloves Garlic, Minced 
      2 T  Whole Allspice, Tied In Bag 
      2 c  Cider Vinegar 
  1 1/2 c  Light Brown Sugar 
      2 T  Pickling Salt 
      1 t  Pepper 
      1 t  Dry Mustard 
  
  *    Peppers should be seeded and chopped. 
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  Scald, peel, core, and quarter the tomatoes.  Squeeze out the seeds and 
  excess juice and finely chop the pulp.  Put the pulp in a large kettle, 
  bring to a boil, and boil rapidly until the tomatoes are soft.  Ladle off 
  the clear liquid that comes to the top of the tomatoes while they are 
  cooking.  Add the remaining ingredients and cook for 30 minutes.  Discard 
  the spice bag and continue to cook for about 1 hour longer, or until 
  thick, stirring occasionally.  Seal in hot sterilized jars. 
  Makes 4 - 6 Pints.