| | Directions | | Scald, peel, and chop tomatoes. Wash, remove seeds and chop peppers and onion. Combined all ingredients in a large covered saucepan and bring to a boil over high heat stirring often, to keep from scorching. Remove cover and reduce heat and simmer for (4) hours or until thickened, stirring occasionally. Ladle into very hot, sterilize jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Process in a hot water bath for (10) minutes. Remove from hot water and place on a towel and let stand to cool over night. Check seals and store in a cool dry place. Shelf life is one year and refrigerator life is six months. |
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| Ingredients | | - |  | 18 Tomatoes (scald, peel and chop) |
| - | | 2 Green Peppers (remove seeds and chop) |
| - | | 2 Onion (wash and chop) (Medium) |
| - | | 3 tablespoons sugar |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/2 teaspoon ground cloves |
| - | | 1 teaspoon ground allspice |
| - | | 2 cups vinegar |
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