Recipe - Indian Relish

12 Lge ripe tomatoes
12 Lge apples
9 Vadalia onions
3 cup Sugar
1 pt Apple cider vinegar
1 teaspoon Ground black pepper
One half teaspoon Celery salt
One half teaspoon Ground cloves
1 teaspoon Ground cinnamon
One fourth cup Salt
One half teaspoon Ground red pepper

It's fast approaching that time of year when many can and freeze fresh
produce and such. Just recently got a new cookbook put together by patrons
of Swedeborg School to raise funds for playground equipment.

The following recipe is taken from this cookbook, but it is an oldie that
I've used several times in past years.

Peel tomatoes and chop coarsely. Peel, core and coarsely chop apples.
Coarsely chop onions. Combine all ingredients in a heavy pot. Simmer over
mediumlow heat until thick. Ladle into sterile jars. Place sterile lids on
jars and screw on rings. Turn filled jars upside down and allow to cool.
Check and make sure every jar has sealed properly, if not process 10
minutes in hot water bath. Store in a cool, dark place. Refrigerate once a
jar is opened.

NOTE: Specifing the cider vinegar and the Vadalia onions are my particular
adaptations to this recipe.

SOURCE: "Our Best Home Cooking," sponsored by Swedeborg School PTO,
Swedeborg, MO, published by Fundcraft Publishing, Collierville, TN 38027.

Adapted by Michael G. Sooter.

Posted to TNT Recipes Digest by Michael Sooter msooter@llion.org on Apr
26, 1998