Instructions: Puree tomatoes, onions and green peppers in blender; mixture will measure about 30 cups. Cook in large saucepan for several hours or until reduced by half. Dissolve cornstarch in 1/4 cup vinegar.

Add to tomato mixture with remaining 2 cups vinegar, brown sugar, garlic powder, paprika, dry mustard, all spice, cloves, cinnamon, pep- per and salt; mix well. Cook until thickened, stirring constantly. Spoon into hot sterilized jars, leaving 1/2 inch headspace; seal with 2-piece lids. Process in boiling water bath for 15 Minutes.

Yield: 8 pints

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