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.

YIELD:

3 1/2 pints