INGREDIENTS
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8 quarts (12 1/2 pounds) ripe tomatoes
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2 stalks (1 pound) celery, finely chopped
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1 quart small onions, chopped
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3 green peppers, chopped
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2 pounds brown sugar
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1/4 cup salt
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1 quart cider vinegar
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1/2 tablespoon ground cloves
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1 tablespoon dry mustard
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2 (3-inch) sticks cinnamon