2 c. chopped onion
2 c. chopped peppers
1 1/2 c. sugar
2 tbsp. salt
1 tbsp. mustard seed
1 tbsp. celery seed
3 tbsp. pickling spices
2 1/2 c. white vinegar
2 gallons tomatoes (about 36 med.)

Into large pot, turn the tomatoes, onion, green pepper, sugar and salt. Boil gently, stirring occasionally, for about 45 minutes.

Tie spices in a small piece of cheesecloth and add. Continue boiling gently, stirring often, especially toward end of cooking time, for 45 minutes.

Stir in vinegar; boiling gently and stir often until as thick as you like. This may take 45 minutes. You may have to stir almost constantly toward end of cooking. Remove spice bag. Pour boiling hot sauce into sterilized 1/2 pint fruit jars, leaving 1/8 inch head space; put on dome lids; screw band on. Water bath for 15 minutes.

After removing from water bath, tighten bands. Makes about 7 half pints. Store in cool dark place.