DIRECTIONS:
Grind up tomatoes with a electric or hand grinder. A food processer will work as well. Pulse until ground well. Add salt and let stand in a large bowl overnight.
The next day drain out the liquid and rinse the tomato pulp with cold water, then drain.
Pour tomato pulp and finly chopped peppers, cabage and onions into a large stock. Bring to a boil stirring occasionally. After mixture has been brought to a boil, reduce heat, and add vinegar and sugar. In a cheesecloth, put in the cinnamon and cloves and tie a knot at the top of it. Drop it into the pot with other ingredients. cover and simmer for 3 1/2 hours.
When complete, pour mixture into hot canning jars with seals and covers. Boil in a canning water bath for 10 minutes for pints and 15 minutes for quarts. Remove from water and seals should engage as the jars set.