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Ingredients

• 15 large tomatoes, peeled and chopped (see note below on how to easily peel tomatoes)
• 10 apples, peeled and chopped fine (keep the chopped apples in a bowl of water that has some salt added to it, to prevent the fruit from browning – rinse and drain the apples well before adding them to the stockpot)
• 3 green or yellow or orange peppers, or combination, seeds removed and diced finely
• 3 large onions, skin removed and diced finely
• 6 stalks of celery, outside of stalk peeled (I use a potato peeler), and diced finely
• 2 cups cider vinegar
• 3½ cups white sugar
• â…“ cup canning salt
• 1 teaspoon EACH: cinnamon, nutmeg, cloves, black pepper, dry mustard, ginger
• a few shakes of hot sauce
• Note: to easily remove tomato skins, have them at room temperature…use a slotted spoon to lower 4 or 5 tomatoes into a large pot of boiling water and remove them with the slotted spoon after about 20 or 30 seconds… immediately plunge tomatoes into a sink or large bowl filled with cold water and a tray or two of ice cubes…after about 30 seconds, remove the tomatoes from the ice bath and lightly score the skin around the middle of the tomato with a sharp knife – you should be able to slip the skin right off.

Description

A Recipe My Mother Often Made In The Fall When The Fresh Tomatoes Were Ending And The Apples Were Plentiful. It Has A Unique Taste, But We Love It On Swedish Potato Sausage. I Know Many Of You Don't Have Access To That, But It's Also Good On Pork And Me

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