3 gal. green tomatoes, quartered
1 gal. onions, chopped
1 qt. jalapeno peppers (put in blender, juice & all)
6 pt. vinegar (white)
6 c. sugar
1/2 c. canning salt

Wash and drain tomatoes before cutting.

Mix vinegar, sugar and salt; bring to a boil. Add tomatoes, onions and peppers. Heat until tomatoes begin to change color. Do not over cook. Pack into jars, cover with liquid and seal. (I use 1 pint of jalapenos instead of a quart.) Approximately 15-16 quarts.