1 (15 lb.) pkg. green tomatoes
4 lg. onions
4 lg. red or green sweet peppers
9 c. sugar
2 tsp. cinnamon
4 tsp. allspice
2 qt. vinegar
2 tsp. ground cloves
4 tsp. salt
4 tsp. mustard seed

Chop tomatoes, onions, and peppers. Cook 15 minutes in own liquid. Stir often. Drain and add remaining ingredients. Cook about 2 hours (simmer slowly). Stir often.

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

Process in a boiling water bath canner; 1/2 pints 10 minutes, pints 15 minutes. Yields 12-14 pints.

NOTE: Use only stainless steel or enamel ware kettle - not aluminum for cooking.