| 1 | * you will need 3 pint canning jars for this recipe. |
| 2 | Sterilize jars and tops according to manufacturer"s directions. |
| 3 | Invert to drain. |
| 4 | Have a large kettle of boiling water ready. |
| 5 | Dip a few tomatoes at a time into the boiling water for a few seconds. |
| 6 | Peel, cut out stem ends and discard them. |
| 7 | Cut the tomatoes into quarters, discarding seeds. |
| 8 | Coarsely chop enough tomatoes to yield 9 cups. |
| 9 | Chop green peppers and onions fine, either in a food mill or by hand. |
| 10 | You will need 1-?cups of each. |
| 11 | Mince enough hot pepper to yield 1 tablespoon. |
| 12 | Combine cider vinegar, brown sugar and salt (kosher salt is best) in a large kettle or saucepan. |
| 13 | Tie clove and stick cinnamon in a cheesecloth square. |
| 14 | Add spice bag to vinegar mixture and stir until sugar is dissolved. |
| 15 | Bring mixture to a boil; add vegetables. |
| 16 | Cook rapidly until thick, stirring often to prevent sticking. |
| 17 | When sauce is thick, skim off foam. |
| 18 | Immediately fill jars and seal tightly. |
| 19 | Yield: 3 pints |
