Chili Relish

6 pounds ripe tomatoes
3 green peppers
3 large onions
6 stalks celery
1/8 cup salt
1 1/2 cups cider vinegar
1 1/2 cups brown sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon dry mustard
Paprika -- (optional)

Scald and skin tomatoes; cut up and cook 15 minutes and drain off juice. Using a meat grinder on medium setting, grind other vegetables, draining off juice and add to tomatoes in pot. Add salt, cider vinegar, brown sugar, cinnamon, cloves, dry mustard and a little paprika, if desired.

Stir and cook approximately 1 1/2 hours without cover until slightly thickened. Scoop off a little of the extra juice and put in hot sterilized pint jars and seal immediately with hot lids and rings.

This recipe yields approximately 4 pints.

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