22 med.-size green tomatoes, quartered
1 pt. sm. onions
6 green peppers, quartered lengthwise
6 sweet red peppers, quartered
1 1/2 qts. vinegar
3 1/2 c. sugar
1/4 c. salt
1 1/2 tsp. allspice
1 1/2 tsp. cinnamon
4 tsp. celery seeds
1/2 c. mustard seeds

Wash vegetables; put through food chopper using medium blade. Drain. Place vegetables in a large kettle; add 1 quart vinegar. Boil 30 minutes, stirring frequently. Drain and discard liquid. Return vegetables to kettle and add remaining vinegar, sugar, salt and spices. Simmer 3 minutes, keep mixture simmering while packing jars.

Pack into 1 hot, sterilized jar at a time. Fill to within 1/8 inch of jar top. Seal each jar at once. Process in boiling water bath (212 degrees), 5 minutes. Makes 6 to 7 pints.