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24 c. peeled tomatoes
1/4 c. salt 1/2 c. sugar 2 T. garlic, diced 3 c. onion, diced 6 c. red and green peppers, diced 1-2 c. jalapeno peppers, diced 2 T. pepper 2 T. Wesson oil 2 c. vinegar 4 c. celery, diced 1 tsp. lemon juice Wash tomatoes and put in boiling water. When peeling cracks, take out of water and cool. Peel and quarter 24 quarts of tomatoes. Cook at medium heat. Add salt, sugar and peppers. Stir everything in except oil and vinegar. Stir every 10 minutes for 2-4 hours. When thick, add oil and vinegar. Cook about 1/2 to 3/4 hour longer. Put into jars. Place jars in oven at 250° for 1 hour. These should have the lids and rings on them. Let the jars set until morning. This makes 14 pints.
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