15 lbs. green tomatoes
12 sweet red peppers
12 green peppers
2 lbs. sm. onions
3 qt. cider vinegar
7 c. sugar
1/2 c. salt
1 c. mustard seed
3 tbsp. celery seed
1 tbsp. cinnamon
1 tbsp. powdered allspice

Wash tomatoes; cut out stem ends; quarter lengthwise. Wash and seed peppers; quarter lengthwise. Peel and quarter onions. Put all through food chopper or food processor, using medium blade. Pour ground vegetables into colander. Drain and discard juice.

Use large kettle or pan; add 2 quarts vinegar; boil, uncovered 30 minutes. Stir often. Again drain vegetables. Discard liquid.

Into vegetables, stir 1 quart vinegar, sugar and rest of spices. Simmer, uncovered 3 minutes. Pour at once into clean, hot canning jars. Fill to 1/2 inch of top. Wipe rim clean. Adjust lids as manufacturer directs. Process in boiling water bath - 1/2-pints for 10 minutes, pints for 15 minutes.

Makes 12 pints.