12 lg Tomatoes
2 Green bell peppers, chopped
2 Red peppers, chopped
1 c Celery, chopped with leaves
4 c Onions, coarsely chopped
1 cl Garlic, minced
2 Bay leaves
1 c Dark brown sugar, packed
1 1/2 c Cider vinegar
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Ground ginger
1 ts Dry mustard
ds Cayenne pepper 1/4 ts Freshly ground black pepper
Salt to taste Immerse the tomatoes in boiling water for 30 seconds. Plunge into cold water. Slip off the skins. Core and chop the tomatoes. In a large non corrosive soup kettle, combine the tomatoes, peppers, celery, onion, garlic, bay leaves, brown sugar, and vinegar. Simmer over low heat, stirring occasionally, for 1 hour. Stir in the cinnamon, cloves, ginger, mustard, and cayenne pepper. Continue to simmer over low heat for 2 hours. Stir regularly with wooden spoon to prevent scorching. Add the black pepper and salt to taste. Remove and discard the bay leaves. Cool and ladle into clean, hot, half pint jars, leaving a 1/2 inch head space. Seal and process in a water bath for 10 minutes.