24 average size tomatoes
8 lg. onions
4 green bell peppers
2 c. sugar
2 c. vinegar
4 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. cayenne pepper

Scald, peel and mash tomatoes. Scald and peel onions. (Chop small onions and peppers.) Make a spice bag out of cheese cloth and add whole spices of cinnamon, allspice, cloves and pepper. You can simply add ground spices but add 3/4 the amount listed. Add sugar, vinegar and salt. Cook slowly about 3 hours, stirring often until thickened. Remove spice bag. Boiling water bath in pint jars 20 minutes. Makes 8 to 10 pints.