2 gallons ripe tomatoes, skinned
2 c. sweet peppers, chopped
2 pods red hot pepper
2 c. onions, chopped
3 c. sugar
3 level tbsp. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
3 tbsp. mixed pickling spice
1 stick cinnamon
2 1/2 c. apple cider vinegar

Blend tomatoes, peppers and onion; cook for 1 hour uncovered. Add sugar and canning salt. In a gauze bag, tie mustard seed, celery seed, pickle spice and cinnamon, cook with tomato mixture for 30 minutes. Add vinegar; cook in an open kettle on medium heat for 1 1/2 hours, stirring often until mixture thickens. Fill hot jars and seal immediately.