1 peck tomatoes (8 qts.)
12 onions
6 sweet peppers (green and red)
2 hot peppers
2 c. sugar
1 pt. vinegar
3 tbsp. canning salt
1 tbsp. whole allspice
1 (4 inch) cinnamon stick
1/2 tbsp. whole cloves
1/2 tbsp. paprika

Peel and chop vegetables. Cook until tender with spice bag. Add vinegar, salt and sugar. Cook until thick (approximately 4 hours). Put into jars and seal.