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Categories:
peck tomatoes celery onions green peppers ground cloves mustard cinnamon brown sugar salt cider vinegar
Viewed: 51 - Published at: 2 years agoIngredients
- 1 (12 to 14 lb.) peck tomatoes
- 1 lb. (about 2 bunches) celery
- 1 qt. small onions, chopped
- 3 green peppers
- 1/2 Tbsp. ground cloves
- 1 Tbsp. dry mustard
- 2 sticks cinnamon
- 2 lb. brown sugar
- 1/4 c. salt
- 1 qt. cider vinegar
Method
- Scald tomatoes; peel.
- Cook 15 minutes; drain off half the juice.
- Chop remaining vegetables; add tomatoes.
- Simmer about 1 1/2 hours.
- Tie spices in cloth bag; add with remaining ingredients to tomato mixture.
- Continue cooking 1 1/2 hours. Remove spices; seal in hot, sterilized jars.
- Makes 6 pints.
