1 1/2 gal. green tomatoes, cut into chunks
2 qt. coarsely chopped sweet peppers
3/4 c. salt
1 tbsp. alum
1/2 gal. vinegar
8 c. sugar
1 1/2 c. ground hot peppers
2 qt. coarsely chopped onions

Combine tomatoes, sweet peppers, salt and alum; let stand for 2-3 hours. Drain well. Combine vinegar and sugar; bring to a boil. Add all ingredients; heat just to simmering point. Remove from heat and can. Yield 9 quarts.