23 c. tomatoes (green or red)
2 1/2 c. sugar
1 1/2 c. lemon juice
1 tbsp. salt
1 qt. chopped onions
1/4 tsp. Jamaica ginger
1 1/2 tsp. allspice
1 1/2 tsp. cloves
1 tbsp. cinnamon
1 tsp. celery seed

Combine ingredients and cook while preparing zucchini (peel large zucchini but leave peelings on smaller ones). Cut into small pieces, about 1 1/2 inch square. Add to tomatoes. Cook until zucchini becomes transparent. Add a quart 1/2 cooked corn cut from the cob, 2 cups red pepper, and 2 cups green pepper (already cooked with 2 cups butter and mushrooms). Add to first mixture and can in sterilized jars.