1 peck tomatoes
3 sweet red peppers
1 pod hot red peppers
4 tbsp. salt
2 c. sugar
1 tbsp. celery seed
2 tsp. mustard seed
1 tbsp. whole allspice
2 sticks cinnamon
3 c. vinegar

Wash and chop tomatoes and peppers. Simmer until soft. Press through a fine sieve. Cook rapidly until reduced to above half. Add salt, sugar and spices (tied in bag) and boil until thick. Add vinegar about 5 minutes before removing from heat. Pour into hot jars. Seal at once.