About 8 pint jar

Grind together in batches through the medium blade of a food mill or chop medium-fine in a food processor:

6 red bell peppers, coarsely chopped
6 large onions, coarsely chopped

Remove to a 6-quart nonreactive saucepan and stir in:
14 pounds ripe tomatoes, peeled, seeded, and chopped
3 cups cider vinegar
2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard (optional)
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon celery seeds
Stir to blend thoroughly, then bring to a boil over medium heat
Simmer, stirring often to prevent scorching until as thick as desired, about 3 hours. Taste and adjust the seasonings, especially the salt. Can while hot or let cool, then cover and refrigerate for up to 1 month ) 

pg. 70