---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Fruits, Sauces
       Yield: 3 servings
      15 lb Ripe Tomatoes; Cored And
       4 lg Sour Apples
       1 lb Medium Onions; Peeled And
      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
   3 1/2 pints