Simmer the tomatoes and the diced, cored apples, covered, until soft then press them through a coarse sieve. Cook the onions and garlic in water, covered, 20 minutes. Strain through a coarse sieve and add to the tomato pulp in a large pickling kettle. Add the salt, pepper, and sugar to the kettle. Tie the next 5 ingredients i a cheesecloth bag and add to the mixture. Simmer, uncovered, 1 hour, stirring occasionally. Add the vinegar, and cook, uncovered, until thick, about 2 hours. Remove the spice bag and pour the catchup at once into clean, hot preserve jars and seal according to the jar or lid manufacturers directions. YIELD: 3 1/2 pints
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|Serving Size: 1 Serving (2833g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 38 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 34.5mg||1 %|
|Potassium 468.5mg||12 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 65.5g|
|Protein 5.5g||8 %|
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Calories per serving: 375
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