Instructions: 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.

Yield: 4 pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.