16 c. chopped, peeled tomatoes
4 oz. can diced jalapeno peppers
3/4 c. white sugar
3 tbsp. garlic powder
2 tsp. black pepper
1 tsp. alum
4 c. chopped onion
2 1/2 c. white vinegar
1/3 c. canning salt (or reg. salt)
2 tsp. chili powder
2 tsp. cumin

Skin tomatoes; cook all ingredients for 1 1/2 hours, uncovered. Seal or freeze.