4    Gallons Ripe Tomatoes
2    Onions
5    Stalks Celery
2    Green Sweet Peppers
3 c  Granulated Sugar
2 c  Apple Cider Vinegar
1/4 ts Ground Cloves
1/2 ts Allspice
1/2 ts Cinnamon
3 tb Salt

Cut top stem ends off of the tomatoes and peppers. Rinse all the
vegetables. Cook tomatoes, onions, celery and peppers together until soft
and mushy. Force through a food press or very fine strainer. Place the
strained mixture in a soup kettle and add the remaining ingredients. Boil
10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.