Tomato Apple Catchup

  
     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
 
-----