1 peck (8 qts.) ripe tomatoes
6 med. onions
1 bunch celery
4 green peppers
1 lg. red sweet pepper
1 or 2 yellow or red peppers

Chop all of this, add 1/2 cup salt. Let stand overnight or 8 hours. Drain in colander, juice may be saved for soups, chili or spaghetti. If using this leftover juice it should be boiled first for 5 minutes. Put all the drained vegetables in a large pot, add the following:

3 c. white sugar
1 tsp. pepper
1 tsp. cinnamon
1 tsp. ginger
1 tsp. allspice

After bringing to a boil, boil for 10 minutes, put in hot sterilized jars and seal.