Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Tomatoes 1 1/2 c Cider vinegar
2 Green bell peppers, chopped 1 ts Cinnamon
2 Red peppers, chopped 1/2 ts Ground cloves
1 c Celery, chopped with leaves 1/2 ts Ground ginger
4 c Onions, coarsely chopped 1 ts Dry mustard
1 cl Garlic, minced ds Cayenne pepper
2 Bay leaves 1/4 ts Freshly ground black pepper
1 c Dark brown sugar, packed Salt to taste

Immerse the tomatoes in boiling water for 30 seconds. Plunge into
cold water. Slip off the skins. Core and chop the tomatoes. In a
large non corrosive soup kettle, combine the tomatoes, peppers,
celery, onion, garlic, bay leaves, brown sugar, and vinegar. Simmer
over low heat, stirring occasionally, for 1 hour. Stir in the
cinnamon, cloves, ginger, mustard, and cayenne pepper. Continue to
simmer over low heat for 2 hours. Stir regularly with wooden spoon to
prevent scorching. Add the black pepper and salt to taste. Remove
and discard the bay leaves. Cool and ladle into clean, hot, half
pint jars, leaving a 1/2 inch head space. Seal and process in a water
bath for 10 minutes.
Randy Rigg
Submitted By RANDY RIGG On 11-30-95

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