This delightful, slightly tangy sauce is a staple on our dinner table. We use it on all kinds of foods: beans, peas, greens, brocolli, spinach, eggs. As you will see, no Country Place cookbook could be complete without this dish.

• 1 peck (8 quarts) ripe tomatoes
• 1/2 cup salt
• 2 cups chopped celery
• Grind tomatoes and celery through coarse blade of food processor. Add salt. Put in bag and let it
• drip overnight. Add to the tomato mixture:
• 4 cups sugar
• 6 cups vinegar
• 3 large bell peppers, ground
• 6 onions, chopped
• 2 oz. mustard seed

1. Mix well.
2. Put in jars to seal.
3. Freeze, then refrigerate after opening. Do not cook!

from "The Country Place Cookbook:Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith