- 1 peck tomatoes
- 2 1/2 cup chopped onions
- 6 inches stick cinnamon
- 1 1/2 tsp ground cloves
- 4 1/2 cup brown sugar
- 4 cup chopped celery
- 2 1/2 cup chopped green pepper
- 1 Tbsp dry mustard
- 1 quart cider vinegar
Peel and cut tomatoes in chunks into a large kettle. Cook 15 minutes; drain off half of the juice. Add celery, onion and green pepper. Simmer 1 1/2 hours.
Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt. Continue cooking 1 1/2 hours. Remove cinnamon. Fill pint jars; process in boiling water bath for 5 minutes.
Good on hot dogs and hamburgersServings:
Submitted by: Recipe Group Member
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