Wash tomatoes. Remove cores; slice 1/4-inch thick. Measure 12 cups. Combine tomatoes, onions, sweet peppers, and jalapeno peppers; set aside.
In a large saucepan combine vinegar, sugar, mustard seed, peppercorns, and celery seed; bring to boiling.
Meanwhile, pack tomato mixture into hot, clean pint jars leaving 1/2-inch headspace. Pour hot vinegar mixture over vegetables, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 15 minutes. Remove jars from canner; cool on racks.