2 gal. chopped tomatoes
4 c. vinegar
1 c. sugar
6 tbsp. salt
5 c. chopped onion
1 c. chopped hot pepper
12 bell peppers or banana peppers
8 garlic bulbs, crushed

Cook 45 minutes. Then add 6 tablespoons of cornstarch and cook 15 minutes longer. Pack in jars and seal. Cook 25 minutes in hot water bath. Makes about 19 pints.