Recipe: celery tomato chowchow

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.