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Yield: 12 pints
- 1 peck (8 quarts) tomatoes, peeled, cored, and chopped
- 1 pound celery, coarsely chopped
- 1/2 teaspoon ground cloves
- 3 tablespoons ground cinnamon
- 1 box (1 pound) brown sugar
- 1 quart apple cider vinegar
- 1 quart chopped onion
- 3 green bell peppers, chopped
- 8 hot peppers (preferably Hungarian Yellow Wax Hot), coarsely chopped
- 3 cloves garlic, minced
- 1 tablespoon powdered mustard
- 1/4 cup salt
Combine all the ingredients in a large pot. Cook over low heat until thick, about 2-1/2 hours, stirring to prevent scorching. Pour into hot, sterilized jars. Seal the jars and process in a boiling-water bath for 15 minutes.
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