20 tomatoes

12 onions

6 red peppers

6 green peppers

1 cup (6 ozs.) brown sugar

3 cups (1 1/2 pts.) vinegar

1/4 cup (2 ozs.) salt

3 teaspoons powdered ginger

3 teaspoons powdered cloves

1 teaspoon powdered cinnamon

Peel tomatoes and onions and remove seeds and cores from peppers. Chop all very fine or put through food chopper, add sugar, vinegar, salt, and spices, and cook in a preserving kettle until sauce becomes thick. Pour into sterilized jars and seal at once.

Another Method. Mix seven cups vinegar, two chopped red peppers, two chopped green peppers, one teaspoon allspice, one half teaspoon each mace, ginger, cloves, and cinnamon, one teaspoon black pepper, two ounces mustard seeds, one teaspoon celery seeds, one chopped clove garlic, two cups chopped celery, one half cup salt, one and one half cups chopped onions, one half teaspoon turmeric powder, and one peck chopped ripe tomatoes. When well blended divide into jars and seal; allow jars to stand upside down overnight. Do not cook.