15 lb Ripe Tomatoes; Cored And
-Quartered
4 lg Sour Apples
1 lb Medium Onions; Peeled And
-Sliced
12 lg Garlic Cloves; Peeled
2 c ;Cold Water
3 tb Salt
1 1/2 ts Pepper
1 c Granulated Sugar
2 ts Celery Seed
2 ts Mustard Seed
1 tb Whole Allspice
1 tb Whole Cloves
1 3-Inch Stick Of Cinnamon
1 qt White Vinegar
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.
