My favourite use for this sauce is with pork chops and breakfast sausages.
22 cooking apples peeled and diced
1 4L basket of tomatoes peeled and diced (peel by cutting a shallow X in the bottom of the tomato and blanching in boiling water for 30 seconds first)
3-4 cooking onions diced
3 red peppers seeded and diced
3 green peppers seeded and diced
3 jalapeno peppers seeded and diced
1 1/2 bunch celery chopped
3 cups white vinegar
3 cups white sugar
3/4 cup of salt
8 Tablespoons pickling spice tied in cheese cloth
Combine all ingredients in a large pot and simmer for 2 hours once it has come to a boil.
I prepare my jars by washing them thoroughly and then boiling them for 5 minutes in the canning pot. I fill the jars with the sauce, pour boiling water over the lids to soften the gasket and then place them on the jars and lightly tighten the rings. I boil in the canning pot for 15 minutes and remove to cool on a towel. I re-tighten the rings once the jars have cooled overnight.
I got fourteen 500ml jars from this batch, it will do twelve jars easily with some left over for sampling.