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