50 lg Tomatoes

     12 lg Onions; chopped

      5 lg Sweet red peppers; chopped

      1 lg Bunch celery; chopped

      3    Or 4 cloves garlic; crushed

      2 ts Dry mustard

      1 qt Cider vinegar

      3 c  Light brown sugar

  2 1/2 ts Salt

      1 tb Ground pepper

  2 1/2 tb Whole allspice

  Scald and peel the tomatoes, cut into pieces and remove the seeds.
  Put them to cook in a large kettle.. Bring to a rolling boil, lower
  heat and continue to cook. As they cook, the solids will settle and
  almost clear water will rise to the top.  Remove as much of this as
  you can, so the sauce will be thick and not runny. When the tomatoes
  are fairly thick, add the onions, red peppers, celery and garlic.
  Blend the mustard with a little vinegar and add the mustard paste,
  vinegar, brown sugar, salt, pepper and the allspice which has been
  tied in cheesecloth. Cook gently 1 1/2 hours. Remove the spice bag
  after the first half hour. Taste and add seasoning if needed.
  Pack into hot sterilized jars and seal at once.