It has been a banner year for the tomato harvest. I don’t think we’ve ever had a year like this if you want to know the truth. The hubby grows an heirloom called Black Krim and for whatever reason they took off. I have so far processed 280 pounds and there are still some in the basement ripening. Yes, they are in the basement. We never have tomatoes ripen on the vine. A frost threatens so he pulls them off while green, puts them in boxes and they ripen bit by bit in the basement. That is why I am posting about canning tomato recipes in late October.

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Lots of Tomatoes and Some Apples

He plants both plum and slicing tomatoes and I put a mix of both types in everything I can. Each year I have a sequence that I follow when canning tomatoes, in order of importance to us. First up is ketchup as the hubby loves homemade ketchup. Then comes pizza sauce, tomato soup and tomato sauce. If there are still tomatoes left I will make tomato jam – a delicious condiment that is yummy on steak and other meats. If I’m well stocked on all of these I will dehydrate tomatoes.

I was also gifted some apples by a neighbor this week. That was really nice as this has not been a big fruit year. They were freshly picked from her apple tree and they smelled heavenly.

The first thing I did with them was to make a pie. I do love apple pie. Then I canned some apple pie filling so that I can have pie later in the year. And there were still apples so I got to thinking about combining the apples and tomatoes into a barbecue sauce. And so I did.

Apple Barbecue Sauce

Makes 7 pints

12 cups peeled and cored chopped apples
12 cups cored, chopped tomatoes
1 medium onion, chopped
2 cups brown sugar
1 1/2 cups apple cider vinegar
2 cinnamon sticks
1 TBS celery seeds
1 tsp whole allspice
1 tsp cardamom seeds
1 tsp coriander seeds
2 tsp whole cloves
3 star anise
1/4 cup sea salt
1 cup balsamic vinegar

Add the apples. onion and tomatoes to a large pot and heat over medium high heat until the the mixture comes to a boil. Lower the heat and let simmer until the tomatoes and apples are very soft. about a hour.
Run an immersion blender until smooth. If you do not have an immersion blender puree the mixture in batches in a blender or food processor and return to pot.
Add the brown sugar and stir. Bring to a simmer

Take a small piece of cheesecloth and add the spices to it. Tie it up. Add to the apple cider vinegar in a small pot
Heat the apple cider vinegar to a boil. Remove from heat and let the spice bag steep for 30 minutes.
Remove the spice bag and pour the seasoned vinegar into the apple/tomato mixture.
Let the mixture simmer until reduced by about a third. Add the balsamic vinegar.
Keep the sauce simmering until it reaches the consistency you desire.
Prepare jars and canner per instructions.
Add the sauce to the hot jars leaving 1/2″ headspace.
Place lids, twisting hand tight
Process for 30 minutes, turn off the heat and let sit for 5 minutes and remove from canner