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| 25 | Large Ripe Tomatoes |
| 1 | Small Bunch Celery Chopped |
| 3 | cloves garlic minced |
| 2 Tasse | cider vinegar |
| 2 Teelöffel | Pickling Salt |
| 1 Teelöffel | mustard dry |
| 3 | Sweet Red Peppers * |
| 6 | Large Onions, Chopped |
| 2 Teelöffel | Whole Allspice, Tied In Bag |
| 1 1/2 Tasse | light brown sugar |
| 1 Teelöffel | pepper |
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* Peppers should be seeded and chopped.
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.
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