8 c. chopped tomatoes
1/4 c. canning salt
3 jalapeno peppers
1 c. chopped onions
1 c. chopped celery
1/3 c. sugar
1/2 c. peppers
1/2 c. vinegar

Refrigerate tomatoes and salt overnight. Drain off juice. Chop vegetables and add to tomatoes. Bring to boil for 15 minutes.

Pack in sterilized jars.