This recipe comes out of Kerr Home Canning and Freezing Book last copywright listed is 1982 and first 1958. I LOVE old cook books - the older the better; back when they used REAL ingredients not a box of this and a mix of that.
1 peck (12 1/2 pounds) green tomatoes
8 large onions
10 green bell peppers
3 Tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
(Just an FYI HERE - the spices go in a cheese cloth bag)
1 Tablespoon cinnamon
1 Tablespoon allspice
1/4 teaspoon cloves
3 Tablespoons dry mustard
Few Bay Leaves
1 3/4 cup sugar
1/2 cup grated horseradish (optional)
Drain, add the hot peppers (again I put them through the grinder) , vinegar, spices ( tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized jars to within 1/2-inch of top. Put on cap, screw band firmly tight. Process in Boiling water bath 5 minutes. (I did mine in a pressure caner for 5 minutes under 10 pounds pressure)
I did remove ALL seeds from ALL peppers too.
This took me all day so I didn't get to any sewing but I did get some lovely squishies in the mail and I will write a separate post about all that so as to not make this one into a novel. And Friday a friend is coming over to sew/craft with me.