12 lg. tomatoes
1 bell pepper, large
3 med. brown onions
4 sm. yellow hot peppers
1 tbsp. and 2 tsp. salt
1 1/4 c. brown sugar
1/4 c. white sugar
1 tbsp. and 1 tsp. Schillings
Pickling spices: 1 tsp. cinnamon, 1 tsp. nutmeg 3/4 tsp. cloves, 1/2 tsp. dry mustard 1/2 tsp. dry ginger
1 c. apple cider vinegar

Put tomatoes in boiling water, remove skins. Grind tomatoes, peppers, onions. Add hot peppers (top, seed, chop fine), sugar, salt. Bring to boil, simmer 45 minutes. Put pickling spice in a tin ball.

Add with remaining ingredients. Cook until thick. Stir frequently to keep from sticking. Pour into hot sterilized jars. Seal. Makes 3 1/2 pints.