|Ripe tomatoes||10 Pound|
|White vinegar||2 Cup (32 tbs)|
|Finely chopped celery||3 Cup (48 tbs)|
|Apples||3 , sliced or chopped|
|Coarse salt||1 Tablespoon|
|Mixed pickling spice||1 Tablespoon|
|Apple cider vinegar||3 Cup (48 tbs)|
|Cayenne pepper||1 Teaspoon|
Blanch tomatoes; peel them, then chop or slice them and place them in a big pot.
Pour white vinegar over tomatoes and allow to stand overnight.
Add celery and apples and boil till thick, stirring occasionally.
Place coarse salt and pickling spice in a cheesecloth bag.
Add apple-cider vinegar, spice bag, and cinnamon sticks to tomatoes.
Add sugar and cayenne pepper.
Boil again for 10 to 15 minutes, or until mixture is thick.
Remove spice bag and cinnamon sticks.
Pour into sterilized jars and seal.