This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 peck of ripe tomatoes 4 cupfuls mild vinegar
1 tablespoonfnl whole allspice
2 tablespoonfuls broken cinnamon sticks
Wash the tomatoes, cut them in small pieces and cook until soft and pulpy, with the garlic chopped. Then sift. Add the spices, tied in a bit of cheesecloth, and the vinegar, together with the seasonings, and simmer until the pulp is thick - about four hours. Remove the spice bag. Store boiling hot in sterilized bottles dipping the tops in melted paraffine.
24 medium-sized ripe tomatoes 7 green peppers 3 onions
2 tablespoonfuls salt 1/2 cupful brown sugar
2 tablespoonfuls whole cloves 2 tablespoonfuls broken stick cinnamon 2 cupfuls vinegar
Blanch the tomatoes and remove the blossom ends. Chop fine with the peeled onions and the peppers, from which the seeds have been removed. Put in a preserving kettle with all the other ingredients (the spices tied in cloth), and cook slowly, stirring constantly for an hour and a half, or until thick. Pour hot in sterilized jars and seal.