1 peck tomatoes
4 c. vinegar
6 c. sugar
1/4 c. salt
1 green pepper, chopped
1 red pepper, chopped
12 onions, chopped
2 tbsp. celery seed
3 tsp. cinnamon
2 tsp. cloves
2 tsp. allspice
2 tsp. nutmeg
1/4 tsp. black pepper
Pinch of cayenne
1 tsp. ginger

Cut up tomatoes. Add rest of ingredients and heat gradually to boiling point. Cook slowly for 2 1/2 hours. If too thin after cooking add a little cornstarch. Ladle into sterilized pint jars. Hot water bath process to seal jars. Process for 15 minutes.