* You will need 3 pint canning jars for this recipe. Sterilize jars and tops according to manufacturer's directions. Invert to drain.

1. Have a large kettle of boiling water ready. Dip a few tomatoes at a time into the boiling water for a few seconds. Peel, cut out stem ends and discard them. Cut the tomatoes into quarters, discarding seeds. Coarsely chop enough tomatoes to yield 9 cups. 2. Chop green peppers and onions fine, either in a food mill or by hand. You will need 1-1/2 cups of each. 3. Mince enough hot pepper to yield 1 tablespoon. 4. Combine cider vinegar, brown sugar and salt (kosher salt is best) in a large kettle or saucepan. Tie clove and stick cinnamon in a cheesecloth square. Add spice bag to vinegar mixture and stir until sugar is dissolved. 5. Bring mixture to a boil; add vegetables. Cook rapidly until thick, stirring often to prevent sticking. When sauce is thick, skim off foam. Immediately fill jars and seal tightly. Yield: 3 pints.