|Ripe tomatoes/Four 14 1/2 ounce cans low-sodium tomatoes with their juice||4 Large, peeled, seeded, and chopped to 6 cups|
|Sweet apples||2 Medium, peeled, cored, and coarsely chopped to 2 1/2 cups (Golden/Delicious)|
|Yellow onions||1 1⁄2 Small, chopped|
|Garlic||2 Clove (10 gm), sliced|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
1 In a large enameled or stainless steel saucepan, com bine all the ingredients.
Bring to a boil over moderate heat, then Lower the heat and simmer, covered, stirring occasionally, for 30 minutes or until the apples are soft.
2 Discard the cinnamon stick.
Ina food processor or blender, whirl the ketchup for 1 minute or until smooth.
Pour the ketchup into seven 1/2 pint canning jars, leaving 1/4 inch of head space between the ketchup and the jar rim.
Cover the jars with dome lids and rings, place them In a boiling water bath, and return to a boil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place for up to 6 months.