| • | Wash, strip and cut down tomatoes.
| | • | Put them in preserving kettle.
| | • | Now add vinegar, cloves, allspice, sugar and cinnamon.
| | • | Simmer, until thick, keep stirring.
| | • | Pour into red-hot jars, leaving about 1/4-inch space at top.
| | • | Cover the jars with red-hot canning lids and process in red-hot water bath for 15 minutes.
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