24 red ripe tomatoes
8 bell peppers
8 onions
6 c. cider vinegar
4 c. sugar
2 tbsp. cinnamon
2 tbsp. black pepper
1 tbsp. red pepper
3 tbsp. salt

Wash tomatoes, peel, remove stems, ends and cores. Quarter tomatoes into 8-10 quart kettle. Chop peppers and onions. Add to tomatoes. Add remaining ingredients. Cook for 2 hours or until desired thickness. Stir often. Pour into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Makes 9 pints.