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9 pint jars. Process tomatoes, onions and peppers in batches in blender till smooth. Place in non-reactive pan. Stir together well, and bring to a boil, stirring often over medium heat. Boil gently stirring often and thoroughly for 1 hour. Stir in vinegar, sugar and salt. Tie spices in a moist square of cloth and add to the tomato mixture. Continue boiling gently and stirring until mixture is reduced y half and mounds up on a spoon with no separation of liquid and solids. Remove and discard the spice bag. Can while hot, let cool, then cover and refrigerate for one month.
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