Scald, then peel tomatoes; cook 15 minutes.
Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes.
Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato
mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture
in hot,
sterilized jars. Makes 6 pints.
Serves 6.