1 peck ripe tomatoes or heaping gal. cut tomatoes
8 onions
5 peppers (half red & half green)
5 c. sugar
1 qt. vinegar
1 tbsp. prepared mustard
3 tsp. celery seed

Cook until thick, about 1 hour 45 minutes. Put in jars and seal. Makes 10 pints. Can freeze instead of canning. Use 1 pound of chipped ham and 1 pint of sauce in crock pot for sandwiches.