4 qt. green tomatoes
2 qt. ripe tomatoes
6 red pepper
6 green peppers
12 onions
1 qt. cider vinegar
4 lb. sugar

Chop or grind vegetables. Add 1 small cup of canning salt. Let stand overnight. Next day, drain and rinse off salt. Add sugar and vinegar. Simmer 20 minutes, process. Makes about 4 quarts.