Sweet Tomato Relish, Canning - cooking recipe

Ingredients

5 quarts tomatoes, skinned and cored
1 quart onion, peeled and ground
1 quart apple, tart, peeled and ground
1 quart vinegar
4 quarts sugar
4 tablespoons salt
4 tablespoons mustard, dry
1 teaspoon cinnamon
1 teaspoon clove, powdered
1 teaspoon allspice, powdered
1 teaspoon ginger, powdered

Preparation

Get a big pot, really big, 10 quarts or bigger.
Mix ingredients together and simmer uncovered on low.
The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.
Stir often, it can burn on the bottom. Stir with a spatula to help prevent sticking and burning.
Reduce until it reaches the consistency of applesauce. It will turn a nice dark red and be somewhat translucent. The recipe said 2-3 hours, I cooked it for 6.
To preserve, ladle relish in to prepared, hot jars leaving at least 1/4 inch head space.
Process in boiling water bath for 20 minute (adjust for altitude).