1 gallon can whole tomatoes
10 lg. onions, chopped
2 tsp. salt
1 1/2 c. sugar
7 hot peppers, chopped
5 bell peppers, chopped
3 or more 18 oz. whole kernel corn
1 1/2 c. vinegar

Drain vegetables, chop all ingredients. Mix in large pot and cook boiling for 1 hour. Put in scalded jars and seal with heated seal and rings. Refrigerate before using and store in refrigerator after using.