Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             large  tomatoes
  2                     green bell peppers -- chopped
  2                     red peppers -- chopped
  1                cup  celery -- chopped with leaves
  4               cups  onions -- coarsely chopped
  1         centiliter  garlic -- minced
  2                     bay leaves
  1                cup  dark brown sugar -- packed
  1 1/2           cups  cider vinegar
  1           teaspoon  cinnamon
     1/2      teaspoon  ground cloves
     1/2      teaspoon  ground ginger
  1           teaspoon  dry mustard
  1               dash  cayenne pepper
     1/4      teaspoon  freshly ground black pepper
                        salt to taste

Preparation:

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.

Nutritional Information:

1608 Calories (kcal); 8g Total Fat; (3% calories from fat); 26g Protein; 400g Carbohydrate; 0mg Cholesterol; 360mg Sodium