2 gallon tomatoes
8 banana peppers
4 onions
12 ears corn
4 c. sugar
2 c. vinegar
4 tbsp. mustard
4 sweet peppers
6 hot peppers
1 head cabbage
1/4 c. pickling salt
1/4 c. pickling spices

Chop all ingredients by hand. Wash tomatoes, cut off all bad spots, cook until skin begins to strip off (about 30 minutes). Remove skins and mix tomatoes with remaining ingredients. Cook with 1 quart water. Bring to boil then cut heat to low and cook for about 3 hours. Stirring often. (Don't let it stick). Last 20 minutes mix in 2 tablespoons cornstarch in small amounts of water. Add gradually to mixture stirring constantly. Seal in sterilized jars. Turn upside down and let set overnight.