Hi everyone, yet another "is this safe for canning?" question from a newbie. A dear friend gave me this recipe from the 1970s and I made it just as written (but scaled down!), and BWB'd it. It was delicious, especially on gouda. But now I'm fretting about the shelf safety since I couldn't find anything similar in the newer canning books I looked at. Please help!
6 lbs tomatoes
3 lbs tart apples
2 lbs yellow onions
2 lbs sugar
1 qt cider vinegar
1/2 c salt
1 Tablespoon black pepper
1 tsp cinnamon (or adjust to your taste)
Core but do not peel the tomatoes and apples. Coarsely chop the tomatoes, apples, and onions. The original says "grind everything using the coarse blade on the grinder." Ã¯Â¿Â½I used my mandoline on the large julienne setting with an extra chop at the end.
Mix all ingredients and cook until soft, blended, and thick, about ninety minutes. Process and seal in sterilized jars.