|8 cups / (3lb /1.5kg)||chopped peeled tomatoes|
|3 cups / 750 ml||chopped peeled pears|
|3 cups / 750 ml||chopped sweet red peppers|
|2-1/2 cups / 625ml||chopped peeled peaches|
|2-1/2 cups / 625ml||chopped peeled apples|
|2-1/2 cups / 625ml||chopped onions|
|2-1/4 cups / 550ml||packed brown sugar|
|2-1/4 cups / 550ml||cider vinegar|
|4 tsp / 20 ml||salt|
|1/2 tsp / 2 ml||cinnamon|
|2 tbsp / 25 ml||pickling spice|
In large heavy nonaluminum pot, stir together tomatoes, pears, red peppers, peaches, apples, onions, brown sugar, vinegar, salt and cinnamon. Tie pickling spice in double thickness cheesecloth bag; add to pan. Bring to boil, stirring often. Reduce heat to medium; boil gently, stirring frequently, for 1 1/2 to 2 hours or until very thick. Discard spice bag. Remove from heat. Pour into five 2-cu (500 ml) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes. Let cool.
Source: Canadian Living's Best Fruit, Madison Press Books, 1997.