This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
To a gallon of fine ripe tomatoes that have been peeled and cut into bits, add half a dozen medium-sized white onions, chopped very fine; half a dozen green peppers, also chopped fine. Put all together in a preserving kettle and add one quart of good cider vinegar, one pint of water, one cup of sugar, one level teaspoonful each of cayenne pepper and ground mustard, one tablespoonful each of ground celery seed and cinnamon, and a teaspoonful each of mace and cloves, and salt to taste. Simmer slowly, stir often, and boil until a little thicker than catsup. Put into jars or bottles and seal while hot.