8 lbs. med. tomatoes (dead ripe)
4 sweet green or red peppers
4 med. onions
3 c. sugar
3 c. white vinegar
3 tbsp. salt
1 tsp. allspice
2 tsp. dry mustard
1 tsp. cloves
1/4 tsp. pepper

Stem, peel, quarter tomatoes. Stem and seed peppers; chop up the onions. Place all of the ingredients into a large, enameled kettle. Put kettle in the oven at 325 degrees or cook on stove until half original volume is left. Seal in sterilized jars and process 20 minutes in boiling water bath.