| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | Vegetables, Fruits, Sauces | 3 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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: 3 1/2 pints From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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