Tomato Relish

18 firm ripe tomatoes
1 stalk celery
4 medium onions
2 sweet green peppers
2 sweet red peppers
1/3 cup salt
2 1/4 cups granulated sugar
1/2 teaspoon cloves, ground
2 teaspoons cinnamon
1/2 teaspoon black pepper
2 tablespoons mustard seeds, tied in bag
1 1/2 cups apple cider vinegar

Peel tomatoes, then chop into small pieces.
Chop celery, onions, and peppers into fine pieces.If you use only green or red peppers be sure total amount of peppers equals 4 medium peppers.
Mix together the vegetables and salt.
Place in refrigerator overnight.
Drain thoroughly in the morning. Rinse once with fresh water, drain again.
Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan.
Bring to a boil and simmer 3 minutes.
Add vegetables and return to a boil.
Simmer for 10 more minutes, stirring occasionally.
Remove cheesecloth bag holding mustard seeds or allow seeds to be added into mix if desired for texture.
Spoon into hot sterilized jars and seal. Process in 10 min water bath for alt. of 2500 ft. Remove and cool.