2 Cups Jalapeno peppers – Red or Green (This Recipe is quite hot, but add seeds and more peppers if you want it hotter and remove seeds and add less peppers if you want it milder.)

(MAKE SURE YOU USE RUBBER GLOVES WHEN CUTTING PEPPERS OR THEY CAN REALLY BURN YOU SKIN!!!)

6 Quarts of tomatoes (cleaned and skins removed) Blanch to remove skins.

½ Cup Green Peppers and ½ Cup Red Peppers

2 ½ Cups Chopped Onions

2 Cups Chopped Celery

1 ½ Cups Sugar

½ Cup Vinegar

¼ tsp. Celery Seed

½ Tbsp. Mustard Seed

¼ tsp. Garlic Salt

Put all these ingredients in a large pot and bring to a boil… cook until thick (about 1 ¼ hrs).  Then put 2 Tbsp. Pickling Spice in a cheese bag and add to mixture and add 2 ½ cups vinegar.  Cook to desired consistency (1 to 2 hours) and pour into jars with 1/8” headspace, seal and process in hot water bath (canner) 10 to 15 minutes until bubbling.  Makes 7 to 8 Pints.  If using quart jars process about 20 minutes. Double recipe makes 7 to 8 Quarts.