1 peck green (12 1/2 lbs.) tomatoes
8 lg. onions
10 green peppers
3 tbsp. salt
3 hot peppers, chopped
1 qt. white vinegar
1 tbsp. cinnamon
1 tbsp. allspice
1/4 tsp. cloves
3 tbsp. dry mustard
A few bay leaves
1 3/4 c. sugar

Chop tomatoes, onions, and sweet peppers together and cover with salt; let stand overnight. Drain. Add hot peppers (chopped) and vinegar (spices put in a cloth bag) and sugar. Allow to boil slowly until vegetables are tender (about 15 minutes). Put into jars. Process in boiling water bath for 5 minutes.