1/2 bushel tomatoes
12-15 bell peppers
3 lb. chopped onion
1/4 c. sugar
1/4 qt. vinegar
9 jalapeno peppers

Peel, core and cook tomatoes until all of the liquid is gone. Chop bell pepper, onions and hot peppers and add to the tomatoes. Add rest of the ingredients, cook until vegetables are done, put in hot jars and seal.