about 10 lb. tomatoes, peeled and squashed
6 celery sticks
3 large green peppers
2 large red peppers
3 large onions
1 1/2 cups apple cider vinegar
3 cups sugar
1 1/2 tbsp. sea salt
1 1/2 tbsp. lemon pepper seasoning (Lawry's)
3 tbsp. all spice
1 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. dry mustard

This can be cooked on top of the stove or in the oven, I prefer the oven as you do not have to be as concerned about it sticking to the bottom of pot. I use my turkey roasting pan for the oven. Cook in oven at 350°F until desired thickness. I only stir when checking thickness.

This should make approximately 12 pints.

Submitted by: B. Boyd