Vegetable Salad - cooking recipe

Ingredients

1 can early peas
1 can whole kernel corn
1 can French green beans, drained
salt and pepper
celery
onion
green pepper, chopped
2/3 c. vinegar
1/4 c. salad oil
3/4 c. sugar
6 1/4 lb. ripe tomatoes
2/3 c. onions, chopped
1 1/2 c. sugar
2 c. vinegar (cider)
1 tsp. nutmeg
3/4 tsp. Tabasco sauce
1/2 tsp. curry powder
5 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1 tsp. dry mustard

Preparation

Boil all together about 2 hours or until thick and desired consistency, stirring frequently.
Pour into hot sterile jars and seal at once or can eat right away.
It also freezes well.