This is my husband's grandmother's recipe. It is AMAZING served over meatloaf!
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
42 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Step 2
Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
Step 3
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
Ingredients
2 cups white sugar
6 1-pint canning jars with lids and rings
4 Granny Smith apples - peeled, cored, and chopped
15 ripe tomatoes - peeled, seeded, and chopped
5 sweet onions, chopped
5 fluid ounces white vinegar
1 tablespoon pickling spice, bundled in cheesecloth
