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Ingredients

15 ripe tomatoes - peeled, seeded, and chopped 4 Granny Smith apples - peeled, cored, and chopped 5 sweet onions, chopped 2 cups white sugar 5 fluid ounces white vinegar 1 tablespoon pickling spice, bundled in cheesecloth 6 1-pint canning jars with lids and rings

Nutrition Info

41.7 calories carbohydrate: 10.5 g cholesterol: : - fat: 0.1 g fiber: 0.8 g protein: 0.5 g saturatedFat: : - servingSize: - sodium: 2.4 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

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.
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.
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.
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.

6 pints

This is my husband's grandmother's recipe. It is AMAZING served over meatloaf!