Tomato apple catchup

3 Servings

Ingredients

Quantity Ingredient
15 pounds Ripe Tomatoes; Cored And Quartered
4 larges Sour Apples
1 pounds Medium Onions; Peeled And Sliced
12 larges Garlic Cloves; Peeled
2 cups ;Cold Water
3 tablespoons Salt
1½ teaspoon Pepper
1 cup Granulated Sugar
2 teaspoons Celery Seed
2 teaspoons Mustard Seed
1 tablespoon Whole Allspice
1 tablespoon Whole Cloves
1 3-Inch Stick Of Cinnamon
1 quart White Vinegar

Directions

Simmer the tomatoes and the diced, cored apples, covered, until soft then press them through a coarse sieve. Cook the onions and garlic in water, covered, 20 minutes. Strain through a coarse sieve and add to the tomato pulp in a large pickling kettle. Add the salt, pepper, and sugar to the kettle. Tie the next 5 ingredients i a cheesecloth bag and add to the mixture. Simmer, uncovered, 1 hour, stirring occasionally. Add the vinegar, and cook, uncovered, until thick, about 2 hours. Remove the spice bag and pour the catchup at once into clean, hot preserve jars and seal according to the jar or lid manufacturers directions.

YIELD:

3½ pints

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