Calico Carrot Chop-Chop - cooking recipe

Ingredients

20 medium size carrots, pared and cut up
4 large sweet green peppers, quartered and seeded
4 large sweet red peppers, quartered and seeded
6 large onions, peeled and quartered
2 c. sugar
2 Tbsp. salt
1 Tbsp. dry mustard
2 c. cider vinegar

Preparation

Put carrots, green and red peppers and onions through food chopper, using a coarse blade.
(There should be about 14 cups.) Place in a kettle; add boiling water to cover.
Let stand 5 minutes, then drain well.
Return vegetables to kettle.
Stir in remaining ingredients.
Heat, stirring several times, to boiling, then simmer, stirring once or twice for 5 minutes.
Ladle into hot sterilized jars; seal following manufacturer's directions.
Cool jars, label and date.