30 med. sized tomatoes (10 lbs.)
8 sm. white onions (1 lb.)
8 med. sized green bell peppers
1 apple
6 c. sugar
4 c. cider vinegar
1/4 c. salt
1 tbsp. ground cinnamon
2 tsp. ground allspice
2 tsp. ground cloves
2 tsp. nutmeg
1/2 tsp. cayenne

Scald, peel, core and quarter tomatoes; measure 5 quarts. Peel and chop onions; measure 2 1/3 cups. Core and dice peppers; measure 4 1/2 cups. Peel core and dice apple. Combine all ingredients in a large kettle. Bring to a boil; simmer gently 3 hours or until quite thick, stirring occasionally. Remove from heat. Pour into hot, sterilized jars. Seal. Yields 8 pints.