48 med. tomatoes (about 8 lbs.)
2 med. sweet red peppers
2 med. green peppers
4 onions, peeled and quartered
3 c. 5% acid strength vinegar
3 c. sugar
3 tbsp. pickling salt
3 tsp. dry mustard
1/2 tsp. ground red pepper
1/2 tsp. whole allspice
1 1/2 tsp. whole cloves
1 (3 inch) stick cinnamon

Quarter tomatoes; remove stem ends. Seed peppers and cut in strips. Put tomatoes, peppers and onion in blender container, filling jar 3/4 full. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended. Add vinegar, sugar, salt, mustard and pepper.

Tie spices in cheesecloth bag; add to kettle. Simmer in 325 degree oven or in electric saucepan until volume is reduced to 1/2. Remove spice bag. Ladle into 5 hot, sterilized pint jars, filling to within 1/4 inch from the top. Adjust lids.

Process in boiling water bath 10 minutes. Start to count the processing time when water in canner returns to boiling.

Remove jars. Cool on wire rack 12 to 24 hours. Check jars for airtight seal. Makes 5 pints.