Sweet Salsa

-Aubrey

1/2 bushel tomatoes (26 1/2 lbs)
6 large Red Peppers
8-9 Green Peppers
8 Medium onions
8-9 Stalks Celery
7 Hot Peppers (your choice), seeds removed
1/2 to 3/4 can whole allspice
1 cup apple cider venegar
1 cup sugar
1 handful canning salt

Scald tomatoes to remove skins. Chop other vegetables and grind all together.

Add vinegar, sugar, and salt.
Stir contantly until it boils. Put spice in cheeseclogh and tie into a ball. Add to salsa and Simmer 3 hours.

Stir occasionally--taste often. Add what you feel it needs (make it as hot as you like)

Process: 55 minutes for quarts