Mary, My mother just gave me this recipe to try. It came out of her 1932 ball canning book. maybe this is the recipe your mother had or close to it. I am also going to try it. Good luck.Recipe as follows:1 peck 1/2 ripe tomatos, 2 cups diced celery, 6 medium onions chopped, 6 green peppers chopped, 2 quarts vinegar, 2 2/3 cups brown sugar, 1/2 cup salt, 1/4 teaspoon nutmeg, 2 ounces mustard seed. Scald, peel, and chop tomatos. Add celery onions and peppers.In another pan scald vinegar and cool. Add sugar, salt, mustard seed,and nutmeg. Combine with vegitables. Stir thoroughly 3 to 4 times at 1/2 hour intervals for 2 hours. Can and let stand for 6 weeks before using.