1 gallon tomatoes, chopped
1 qt. onions, chopped
10 jalapeno peppers, chopped
1 1/2 c. vinegar
4 tbsp. pickling salt
2 tbsp. dry mustard
1/2 tsp. turmeric
1/8 tsp. ground allspice
1 tsp. cumin

Chop tomatoes, sprinkle with a small amount of salt. Let stand 3 to 4 hours, drain. Add remaining ingredients, including remaining salt and bring to a boil; boil for 10 minutes, stirring to prevent sticking. Pour into clean hot pint jars and seal immediately. Makes about 12 pints.