8 qt. green tomatoes (14 lb.)
12 sweet red peppers
12 green peppers
1 qt. sm. onions (about 2 lb.)
3 qt. cider vinegar
7 c. granulated sugar
1/2 c. salt
1 c. mustard seed
3 tbsp. celery seed
1 tbsp. cinnamon
1 tbsp. powdered allspice

Wash tomatoes, cut out stem ends. Quarter lengthwise. Wash and seed peppers; quarter lengthwise. Peel and quarter onions. Put all through food chopped/grinder, using medium blade. Pour ground vegetables into colander. Drain off liquid and discard it.

Place vegetables in large kettle; add 2 quarts vinegar. Cook uncovered 30 minutes, stirring often. Again, drain vegetables, discarding liquid.

Into vegetables, stir 1 quart vinegar, sugar and rest of ingredients. Simmer uncovered for 3 minutes. Pour at once into clean, hot sterilized preserve jars. Fill to within 1-inch of top. Process according to manufacturers directions. Makes about 12 pints.