Instructions: Finely chop or grind tomatoes, peppers, onions and jalapenos in a food processor (in several batches). In large bowl, mix vegetables and salt well. Place in a cheesecloth bag, fold down the top and hang on a clothesline overnight to drain.

The next morning, empty contents of bag into a large container and add sugar, vinegar, celery seed and mustard seed. Mix well and let stand 2 hours.

Divide mixture into pint jars, leaving 1/2-inch of head space. Wipe jar tops and threads clean. Place hot lids on jars and screw hot bands on firmly.

Process 6 to 8 minutes in a pressure canner under 10 pounds pressure, according to manufacturers instructions.

This recipe yields about 8 pints.

Yield: 8 pints

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