12 lg. green tomatoes
5 red peppers
5 green peppers
8 c. sugar
1 c. flour
2 tbsp. salt
1 lg. jar French's mustard
4 c. vinegar
2 tbsp. celery seed

Grind vegetables and drain for one hour. In large pot bring vinegar to boil with celery seed. Add vegetables and paste to vinegar and stir for about 10 minutes until thick. Place in clean jars and process in water bath canner or refrigerate. Makes approximately 9 pints.