|Peeled chopped tomatoes||3 Quart|
|Chopped celery||3 Cup (48 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Vinegar||4 Cup (64 tbs)|
|Firmly packed brown sugar||3 Cup (48 tbs)|
|Mustard seeds||1⁄3 Cup (5.33 tbs)|
|Hot red peppers||2|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
Combine first 4 ingredients in a large Dutch oven; stir gently.
Let stand 2 hours.
Add remaining ingredients; bring to a boil.
Reduce heat and simmer, uncovered, 2 hours or until thickened, stirring occasionally.
Quickly spoon relish into hot sterilized jars, leaving 1/4-inch headspace; cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 15 minutes.