Ingredients:

3 pounds roma tomatoes, blanched and peeled, roughly 6 cups or 3 quarts home canned whole tomatoes

2 1/2 cups onion yellow or red, chopped

2 cups red or green peppers seeded and chopped

2 jalapenos peppers, finely chopped

5 large apples peeled, cored, and chopped - roughly 6 cups

1/2 cup granulated sugar

1/2 cup brown sugar

2 1/4 cups apple cider vinegar (5% acidity)

1 1/2 tsp fine sea salt

1 1/2 tsp pickling spices

3 tsp ground cinnamon

Directions:

1. Place pickling spices into the center of the pre-cut cheese cloth. Create a little satchel by tying the cloth together with cotton cooking twine.

2. Add all ingredients to a large non-reactive pot. Bring mixture to a boil and allow to boil for 10 minutes. Reduce heat to simmer and cook until the apples are soft, roughly 1 to 2 hours. Remove and discard the satchel of pickling spice.

3. Using a potato musher, mash the salsa until the apples break apart. Using a potato musher, mash the salsa until the apples break apart. An immersion blender may also be used, blend until the desired consistency is met.

4. Canning Apple Salsa. Prepare canner, jars, and lids. Add salsa to hot jars, remove air bubbles, add warmed lids and rings to finger tight.

5. Place jars into a steam canner or hot water bath canner. Process jars based on your altitude, see chart below.

6. Once processed set jars aside to cool. Refrigerate any unsealed jars and use as quickly as possible.

Bon Appetit!