5 quarts tomatoes, skinned and cored
1 quart onions, peeled and ground
1 quart apples, tart, peeled and ground
1 quart vinegar
4 quarts sugar
4 tablespoons salt
4 tablespoons mustard, dry
1 teaspoon cinnamon
1 teaspoon cloves, powdered
1 teaspoon allspice, powdered
1 teaspoon ginger, powdered

Get a big pot, really big, 10 quarts or bigger.
Mix ingredients together and simmer uncovered on low.

The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.

10 cups zucchini, peeled,seeded & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

In a food processor, finely chop zucchini, using an on/off motion.

Put zucchini in a large bowl. Finely chop onions in food processor.

Add to zucchini in the bowl.

Remove seeds from, and finely chop peppers by hand.

Add to bowl.
Sprinkle everything with salt. Stir to blend.

8 green bell peppers
8 red bell peppers
4 jalapenos, minced OR 2 T. of red pepper flakes
1 1/2 cups white vinegar
6 cups white sugar
4 packets dry pectin

Cut peppers into chunks and mix them with the jalapenos in a food processor. Use caution when handling jalapenos. Wash your hands well after handling them or use rubber gloves. Pulse peppers until coarsely chopped.
Place pepper puree in strainer and drain for 1 hour then transfer to paper towels to absorb more juice.

20-25 lbs. solid hard totally green tomatoes
10-12 lbs. onions
4 large green peppers
4 large sweet red peppers
4 large sweet orange peppers
4 large sweet yellow peppers
1 container Morton’s Pickling Salt (DO NOT USE table or Kosher salt)
2-3 gallons white vinegar
2 quarts Cider vinegar
5 lbs. white sugar
1/2 cup mixed pickling spice
8 Bay Leaves
2-4 Dried Hot Peppers (if you like it spicy – add more)
Cheesecloth and kitchen string