Indian Sauce (Tomato-Apple Chutney)

Ingredients (make about 12-14 pints)
14 cups cut up tomatoes (blanched and peel)
12 cups cut up apples (peeled and seeded)
4 large onions, chopped (about 4 cups)
2 cups sugar
1 cup vinegar
¼ cup pickling salt (can use less)
¼ tsp. dried mustard
¼ tsp. ground cloves
¼ tsp. cinnamon

Preparation
1. Combine all and simmer, uncovered, for 1 hour or more, pending on desired
thickness.
2. Use Pour into jars leaving ½ inch head space, cover with pre-heated lids and
rings and process 40 minutes for pints, 45 minutes for quart in boiling water
bath canner.
3. If using a pressure canner, bring pressure up at 10 pounds pressure and hold
for 20 minutes, or 15 minutes at 15 pounds pressure, and then turn off burner
(carefully removed from electric burner) and let cool down till pressure
reaches 0.
4. Carefully open canner and take out jars.

Recipe by Dorothy Rosemeier via Grandma Mary Rosemeier