Makes 3 gallons of raw mixture.

4 qts. peeled, chopped, baked tomatoes
2 c. chopped onions
2 c. red, green sweet peppers
1 hot pepper
1 1/2 c. sugar

Mix together and cook down, skimming off pan.

Then add:

3 tbsp. salt

In a cheesecloth combine:

3 tbsp. mix pickling spices
1 tbsp. celery seed
1 tbsp. mustard seed

Tie cloth, add to tomato mixture.

2 1/2 c. vinegar

Add to tomato mixture, cook 45 minutes longer until thickens. Pour into hot pint jars and cold pack 15 minutes. Makes 6 pints.