10 lb. tomatoes
2 lb. red peppers, sweet
2 lb. onions
3 c. sugar
3 c. cider vinegar
1/3 c. Kosher salt

Put into a cloth bag and tie good following spices. Measure by soup spoon, smaller than tablespoon:

Allspice
Mustard (dry)
Nutmeg
Cloves
Pickling spices

Grind peppers and onions through meat grinder. Peel tomatoes and remove some juice if they are very juicy. Add all other ingredients together and put bag of spices in from the start. Cook slowly once you have it heated. Use wooden spoon and keep stirring so it will not stick to pot or burn. You do not want it to be watery, it should be on thick side. It takes about 2 1/2 hours. Bottle in hot jars and seal right away. Remove while cooking.