8 qt. green tomatoes
6 green & red peppers
4 med. onions

Coarsely chop with a food processor or grinder. Sprinkle with 1/4 cup of salt and let stand overnight in a covered container. Drain well and transfer to a pot on the stove. Add enough cider vinegar to cover the mixture and simmer for about 1/2 hour. Add:

2 c. sugar
2 tbsp. molasses
1 tbsp. ground cloves
1 tbsp. cinnamon
1 tbsp. allspice

Simmer for about 1 hour, stirring occasionally.

Ladle into hot pint sized canning jars leaving 1/2-inch headspace. Adjust caps according to manufacturer's instructions.

Process in a boiling water bath canner for 10 minutes.

Makes about 7 pints.