Sweet Tomato Relish, Canning

My Mom made this when I was a kid and I have been craving it for years. I just got in to canning and had her find the recipe for me. She got it from a neighbor years ago. I found Roma tomatoes at a farmers market for 25 cents a pound and I couldn't resist. It tastes great on steak, hot dogs, burgers, venison etc. I even pour it over cream cheese and eat it with crackers. It is sweet, be warned. There are plenty of other tomato relish recipes out there if you prefer a savory relish.

• Ready In: 6 hrs
• Serves: 100
• Yields: 12-13 pints

Ingredients

• 5  quarts tomatoes, skinned and cored
• 1  quart onion, peeled and ground
• 1  quart apple, tart, peeled and ground
• 1  quart vinegar
• 4  quarts sugar
• 4  tablespoons salt
• 4  tablespoons mustard, dry
• 1  teaspoon cinnamon
• 1  teaspoon clove, powdered
• 1  teaspoon allspice, powdered
• 1  teaspoon ginger, powdered

Directions

1. Get a big pot, really big, 10 quarts or bigger.
2. Mix ingredients together and simmer uncovered on low.
3. The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.
4. Stir often, it can burn on the bottom. Stir with a spatula to help prevent sticking and burning.
5. Reduce until it reaches the consistency of applesauce. It will turn a nice dark red and be somewhat translucent. The recipe said 2-3 hours, I cooked it for 6.
6. To preserve, ladle relish in to prepared, hot jars leaving at least 1/4 inch head space.
7. Process in boiling water bath for 20 minute (adjust for altitude).