Grind all the vegetables (green tomatoes, bell peppers, anahiem hot peppers, onions, celery, and cabbage).

Place the ground vegetables in a large kettle.

Add water, spices (cinnamon, turmeric, allspice, dry mustard), vinegar, salt, and sugar to the kettle.

Bring the mixture to a boil.

Reduce heat and cook down for one hour, adding water as needed to prevent sticking.

Stir in the lemon juice at the very end of the cooking time.

Pour the hot chow chow into sterilized hot jars.

Seal the jars immediately.