30 ripe tomatoes

12 tart apples

10 onions

5 sweet red peppers

Chop and cook. Put through a sieve

Add 2 tablespoons salt

1 pint vinegar – or more if desired

1 1/2 cups sugar

1 1/2 teaspoons cayenne pepper.

Cook until thick, stirring occasionally.

When thick, add 1 1/2 teaspoons cinnamon and 1/2 teaspoon ground cloves. Seal in 1/2 pint sterilized jars.

This recipe came indirectly from an advertising cookbook from the Pan-Am Pacific International Exposition in San Francisco in 1915.

I haven’t actually made this, but it seems timely due to the plentiful crops of fruits and vegetables this year. Let’s preserve them for winter.