Four dozen ripe tomatoes, eight green peppers, three cups of chopped
onion, eight cups of cider or wine vinegar, two cups of brown sugar, two
teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls
of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.
Skin the tomatoes and put them in the kettle over the fire; as soon as
the water runs from them, take out half of it, then put in the onions
and peppers chopped, boil together four hours, stir constantly the last
hour to prevent burning, then add the other ingredients and simmer long
enough thoroughly to mix them. Put the sauce in small bottles, cork
tight and seal and keep in a dark place.