2 quarts peeled, chopped green tomatoes (about 4 lb.)
3 medium onions, chopped
2 large green bell peppers, chopped
1 large red bell pepper, chopped
1 1/2 cups sugar
1 1/4 cups white vinegar (5% acidity)
1 tbsp. salt
1/2 tsp. celery seeds

Bring tomato and next seven ingredients to a boil in a large Dutch oven over medium heat. Reduce heat and simmer uncovered, 30 minutes or until thickened. Spoon hot mixture in hot sterilized jars, filling to 1/4-inch from top. Remove bubbles. Wipe jars and screw on bands. Process in boiling water bath.