Tomato Sauce - cooking recipe

Ingredients

1 peck (12 to 14 pounds) tomatoes
1 pound (about 2 bunches) celery
1 quart small onions, chopped
3 green peppers
1/2 Tbsp. ground cloves
1 Tbsp. dry mustard
2 sticks cinnamon
2 pounds brown sugar
1/4 c. salt
1 quart cider vinegar

Preparation

Scald, peel tomatoes; 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.