Here is the recipe as it appears in the book.
RELISH, SAUCE AND CHUTNEY – ALL IN ONE DAY
Thanks to Janet Chadwick, The busy person’s guide to Preserving Food
If you don’t have a garden, you can stock up on tomatoes, peaches, apples and onions at the end of summer, when your farmers’ market will have these at the year’s best quality and price. Then, schedule a whole afternoon and a friend for this interesting project that gives you three different, delicious products to eat all winter.
Canning jars and lids: 14 pint jars, 7 half-pint jars
Start with a very large, heavy kettle. You will be adding different ingredients and canning different sauces as you go.
4 quarts tomato puree
24 large apples
7 cups chopped onions
2 quarts cider vinegar
6 cups sugar
2/3 cup salt
3 tsp. ground cloves
3 tsp. cinnamon
2 tsp. red pepper
2 tsp. mustard
Puree tomatoes; core and coarsely chop apples; coarsely chop onions. Combine in large pot along with the vinegar, sugar and seasonings. Bring to a boil and simmer for about 2 hours or until thick. Meanwhile, preheat water in a canner bath and sterilize jars and lids (in boiling water or dishwasher) and keep them hot until use. Fill 7 pint jars with some of the thickened Barbecue Relish, leaving ½ inch headspace in each jar. Put filled jars in canner with lids screwed on tightly and boil for ten minutes. Remove and cool.
RELISH, SAUCE AND CHUTNEY
2 quarts sliced peaches
6 cups sugar
½ cup water
2 tsp. garlic powder
1 tsp. Tabasco sauce
In a separate pan, cook peaches and water for 10 minutes, until soft. Add sugar and bring slowly to boil, stirring until sugar dissolves. Boil until thick (15 min.), stirring to prevent scorching.
Add peach mixture to the remaining tomato mixture in the kettle and bring back up to a boil to make Sweet and Sour Sauce. Fill 7 pint jars leaving ½ inch headspace, boil in canner for ten minutes. Remove and cool.
1 cup raisins
1 cup walnuts
Add these to the kettle, mix well and bring it back to a boil to make Chutney. Fill 7 ½-pint jars leaving ½ inch head space. Boil in canner for ten minutes. Remove.
As all the jars cool, make sure the jar lids pop their seals by creating a vacuum as contents cool. You’ll hear them go “ping.” To double check, after they’re entirely cooled, push down on each lid’s center – it should feel firmly sucked down, not loose. (If a jar didn’t seal, refrigerate and use the contents soon.) The ring portion of the lid can be removed before storing; when processed properly, the dome lids will stay securely sealed until you open the jar with a can opener.
Label each product before you forget what’s what, and share with the friend who helped. The Barbeque Relish is great on broiled or grilled fish or chicken. The Sweet and Sour Sauce gives an Asian flavor to rice dishes. Chutney can perk up anything.
GG and I began where we left off last weekend, with 4 jars of our tomato puree, minus the basil leaves. In order to begin the process we had to prep the ingredients. The apples were peeled, cored and sliced using a Pampered Chef Apple Peeler, Corer, Slicer. This made the job of 24 apples much easier. Here is how it looked:
Once the apples were all done, we took them an chopped them up into smaller pieces about 1/4 inch wide.
The recipe called for 7 cups of chopped onions. We used 3 very large onions. These are the ones you buy at your local wholesale club. Here is what one of them looked like.
I cubed them into medium to small pieces which looked like this:
The tomatoes, apples and onions all went into the pot with the vinegar, sugar, cloves, cinnamon, red pepper and mustard. Since the recipe was unclear and if we were to add ground or prepared mustard we picked one. We used Boar's Head Brand Deli Style Mustard, the kind you out on a sandwich. It has good flavor and seemed to work for us. All of the items into the pot looked like this:
We cooked this for about an hour and it started to come together into a uniform mixture. The fruit finally sank down. Before that, the fruit floated to the top. I suggest keeping the lid off the pot while it boils down. We did not for the first half hour and I think it made us have to cook it longer to get to the desired consistency. We tasted it after the hour and it was very "vinegar-y". It cleared out the sinuses. It looked like this after the first hour: