Meat Relish

Dorothy Clanton

50 medium ripe tomatoes
1 tablespoon whole allspice
10 medium sized onions
1 tablespoon whole cloves
4 red peppers, seeds removed
1 tablespoon whole cinnamon
1 large bunch celery
3 cups sugar
3/4 quart of vinegar
2 tablespoons salt
1 grated teaspoon nutmeg

Scald tomatoes, peel, chop into container. Grind rest of vegetables. Mix with tomatoes, vinegar, sugar and salt and bring to a boil. Keep mixture simmering for 2-1/2 hours. Tie spices together in a bag, drop bag into mixture and boil 15 minutes more. Remove bag of spices and place relish into jars immediately. Seal while hot.