1 gallon tomatoes, peeled & chopped
12 green peppers
12 red peppers
2 hot peppers
16 med. onions
1/2 c. salt

Grind vegetables together. Add 1/2 cup salt. Let stand overnight. Drain.

Add: 1 qt. vinegar 2 sm. jars (6 oz.) prepared mustard 6 3/4 c. sugar

Boil 20 minutes. Process 5 minutes in hot jars. Makes 15 pints.