16 c. peeled & chopped tomatoes
4 c. onions
3/4 c. to 1 1/4 c. Jalapeno peppers
2 1/2 c. white vinegar
3/4 c. sugar
1/3 c. canning salt
3 tsp. garlic salt
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. cumin
1 tbsp. alum
1 c. green peppers

Boil 1 1/2 hours uncovered. Add 2 tablespoons or so cornstarch - stirred in last to thicken - can add more starch if you want to. Pour into hot jars and seal. 7 pints.