Scald tomatoes, peel onions, and remove seeds from peppers, then put them through a food chopper.
Heat the vinegar, sugar and salt, and, when boiling, pour over the tomatoes, divide into jars, then seal.
Another Method: Scald, peel and chop one peck of ripe tomatoes, chop six onions and four red peppers; mix together and drain over night. Next morning add one bunch of celery, chopped fine, two ounces of mustard seeds, one-half cupful of salt and one tablespoonful of whole allspice. To two quarts of vinegar add two pounds of sugar, scald, and, when cold, mix with the other ingredients.
Seal in jars.
18 ripe tomatoes. 1 onion. 3 green peppers. 2 teaspoonfuls salt. 1/2 lb. (1 cup) sugar. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered cloves. 1 pint (2 cups) vinegar. 1 teaspoonful powdered ginger.
Skin tomatoes, peel onion, remove seeds of peppers, chop all together and cook slowly until tender. Add the sugar, salt, spices and vinegar and cook for ten minutes.
Seal in sterilized jars.