Instructions

Combine tomatoes, onions, and peppers. Sprinkle with pickling salt and refrigerate for 12 hours or overnight. After 12 hours rinse under cold running water and drain, removing as much liquid as possible.

Make a spice bag out of cheesecloth containing cinnamon sticks, bay leaves, allspice, and cloves. In a large non-aluminum stockpot, combine vegetables, vinegar, sugar, garlic, dry mustard and spice bag.

Bring to a slow boil and cook for about 15 mintues or until the tomatoes are transparent and tender. Stir frequently. When done, remove spice bag and place chow chow in sterile, glass jars. Gently push down mixture in the jar to be sure there are no spaces or air pockets. Leave about 1/2 inch of space at the top. Seal by adding lids and rings to each jar.

Consult canning lid manufacturer's directions and process jars in a boiling water bath to seal.