4 qt Peeled, cored,

           -chopped, red-rip tomatoes
           -(about 24 lg)
      2 c  Chopped onions, about 2 md

      2 c  Chopped sweet red peppers

      1    Hot red pepper, finely

           -chopped
      1 c  Sugar

      3 tb Salt

      3 tb Mixed pickling spices

      1 tb Celery seed

      1 tb Mustard seed

  2 1/2 c  Vinegar

  Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a
  lg sauce pot.  Cook gently 45 minutes.  Ties spices in a cheesecloth
  bag; add to tomato mixture; cook until mixture is reduced by one
  half, about 45 minutes.  As mixture thickens, stir frequently to
  prevent sticking. Add vinegar and cook slowly until as thick as
  desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch
  head space. Adjust caps. Process 15 minutes in boiling water bath.
  Yield:  about 6 pints.