Ingredients3 quarts (3 L) firm half-ripe tomatoes (tomatoes should be just off-green)
1 tablespoon (15 mL) salt
2 quarts (2 L) apples (any good cooking apple)
1 quart (1 L) onions
4-6 cups (1-1.5 L) brown sugar, depending on sweetness of apples
4 cups (1 L) white vinegar
1 cup (250 mL) water
If tomatoes are even partially ripe, peeling is recommended to avoid tough, stringy bits forming during cooking. Slice peeled tomatoes; sprinkle with salt, and let stand several hours or overnight. Drain well.
Peel, core and quarter apples and stick a clove in each quarter. Peel and slice onions. Add apples and onions to the drained tomatoes.
Stir in sugar, vinegar and water. Mix to combine. Bring to a boil, reduce heat and cook slowly for about 3 hours. Stir often to avoid scorching.
Ladle into hot, sterilized jars, leaving 1/2 inch (1 cm) headspace. Seal with 2-piece lids (see "Canning 101," below), allowing 10 minutes processing time.
Makes 6 to 8 pint (500 mL) jars.
Place lids of jars in boiling water for 5 minutes. Wipe edges of jars with a clean cloth, and apply lids and screw bands until just fingertip tight. Place jars in canner filled with boiling water (water should cover jars by about 1-inch/2.5 cm).
When water has returned to the boil, start the timing and process for 15 minutes. Remove jars from canner and place on a wooden board covered with paper towels (placing hot jars on a cold, hard surface could cause breakage).
Let cool 12 to 24 hours. Check the seal (lids should curve down). Label jars, remove screw bands so they don't rust and store in a cool, dark place.
Note: Sandra Fraser says that she and her mother, Ulua Mott, once tried tying the cloves in a cheesecloth bag instead of inserting them into the apples, but the flavour just wasn't the same.