1/2 bushel tomatoes
6 lg red bell peppers
8 medium onions
8-9 stalks celery
7 jalapeno peppers
1/2 -3/4 can whole allspice
1 cup apple cider vinegar
1 cup sugar
1 handful canning salt
Scald tomatoes to remove skins
Chop other vegetables and grind all together
Add vinegar, sugar, salt stir constantly till it boils--then simmer 3 hours
Put spice in cheesecloth and tie into a ball.
Stir occasionally. Taste often and add what you feel it needs (make it as hot as you like it)
Bottle after simmering for 3 hours. Cold pack quarts 55 minutes
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