1.4 kg (3 lb) green tomatoes
450 g (1 lb) apples
2 small onions or shallots, skinned
225 g (1/2 lb) sugar
5 ml (1 level tsp) ground pickling spice
2.5 ml (1/2 level tsp) pepper
2.5 ml (1/2 level tsp) dry mustard
10 ml (2 level tspsj salt
300 ml (1/2 pt) vinegar
gravy browning to colour
450 g (1 lb) apples
2 small onions or shallots, skinned
225 g (1/2 lb) sugar
5 ml (1 level tsp) ground pickling spice
2.5 ml (1/2 level tsp) pepper
2.5 ml (1/2 level tsp) dry mustard
10 ml (2 level tspsj salt
300 ml (1/2 pt) vinegar
gravy browning to colour
method
1. Cut up the tomatoes, apples and onions finely and heat with the other ingredients for about 1 hour, stirring occasionally.
2. Sieve the mixture, re-boil the sauce and bottle while still hot.
3. Sterilise and seal.
To sterilise bottles see Sterilising Bottles.
2. Sieve the mixture, re-boil the sauce and bottle while still hot.
3. Sterilise and seal.
To sterilise bottles see Sterilising Bottles.
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