50 lg Tomatoes
12 lg Onions; chopped
5 lg Sweet red peppers; chopped
1 lg Bunch celery; chopped
3    Or 4 cloves garlic; crushed
2 ts Dry mustard
1 qt Cider vinegar
3 c  Light brown sugar
2 1/2 ts Salt
1 tb Ground pepper
2 1/2 tb Whole allspice

Scald and peel the tomatoes, cut into pieces and remove the seeds. Put them
to cook in a large kettle.. Bring to a rolling boil, lower heat and
continue to cook. As they cook, the solids will settle and almost clear
water will rise to the top. Remove as much of this as you can, so the
sauce will be thick and not runny. When the tomatoes are fairly thick, add
the onions, red peppers, celery and garlic. Blend the mustard with a little
vinegar and add the mustard paste, vinegar, brown sugar, salt, pepper and
the allspice which has been tied in cheesecloth. Cook gently 1 1/2 hours.
Remove the spice bag after the first half hour. Taste and add seasoning if
needed. Pack into hot sterilized jars and seal at once.