Sweet Tomato Relish, Canning

• 5 quarts tomatoes, skinned and cored
• 1 quart onion, peeled and ground
• 1 quart apple, tart, peeled and ground
• 1 quart vinegar
• 4 quarts sugar
• 4 tablespoons salt
• 4 tablespoons mustard, dry
• 1 teaspoon cinnamon
• 1 teaspoon clove, powdered
• 1 teaspoon allspice, powdered
• 1 teaspoon ginger, powdered

1. Get a big pot, really big, 10 quarts or bigger.
2. Mix ingredients together and simmer uncovered on low.
3. The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.
4. Stir often, it can burn on the bottom. Stir with a spatula to help prevent sticking and burning.
5. Reduce until it reaches the consistency of applesauce. It will turn a nice dark red and be somewhat translucent. The recipe said 2-3 hours, I cooked it for 6.
6. To preserve, ladle relish in to prepared, hot jars leaving at least 1/4 inch head space.
7. Process in boiling water bath for 20 minute (adjust for altitude).

tomatoes, onion, apple, vinegar, sugar, salt, cinnamon, clove, allspice, ginger

Taken from www.food.com/recipe/sweet-tomato-relish-canning-442100 (may not work)