Use dead-ripe tomatoes, white vinegar, and spices tied in cloth bag
48 medium tomatoes (about 8lbs.)
2ripe sweet red peppers
2sweet green peppers
3tsp. dry mustard
½tsp. ground red pepper
½tsp. whole allspice
1½tsp. whole cloves
1½tsp. broken stick cinnamon
Quarter tomatoes; remove stem ends. Add peppers, seeded and cut in strips, and onions, peeled and quartered. Mix.
Put vegetables in blender container, filling jar ¾ full. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.
Add vinegar, sugar, salt, dry mustard, red pepper and remaining spices, tied loosely in thin muslin bag. Simmer, uncovered, in slow oven (325°) or in electric saucepan until volume is reduced one half. Remove spices.
Pour into hot jars. Adjust lids. Process in boiling water bath (212°) 10 minutes. Remove jars and complete seals unless closures are self-sealing type.