Green tomato chutney #2

1. In large glass, stainless steel or enamel bowl, layer tomatoes and pickling salt; add enough cold water to cover, refrigerate overnight.
2. Next day, drain and rinse tomatoes well.
3. In large stainless steel or enamel saucepan, combine tomatoes with onions, apples, peppers and vinegar; bring to a boil; boil 30 minutes.
4. Tie pickling spice in large square of cheesecloth, creating spice bag; add to mixture in pan. Stiri in sugar and chili powder; simmer over medium heat about 2 hours or until thickened.
5. Stir frequently to prevent scorching.
6. Fill boiling water canner with water.
7. Place 7 clean 500 ml jars in canner over high heat.
8. Prepare lids according to manufacturer"s instructions.
9. Discard spice bag. Ladle chutney into hot jar to within ½-inch of top rim (headspace).
10. Remove air bubbles by sliding rubber spatula between glass and food, readjust headspace to ½ inch.
11. Wipe jar rim, removing any stickiness.
12. Center lid on jar; apply screw band just until fingertip tight.
13. Place in canner.
14. Repeat for remaining jars.
15. Cover canner, return water to a boil, process 10 minutes.
16. Remove jars.
17. Cool 24 hours.
18. Check jar seals (sealed lids curve downward).
19. Remove screw bands, store separately.
20. Wipe jars, label and store in a cool, dark place.
21. Serve this sweet chutney with hot spicy entrees and appetizers.
22. Makes 7-500 ml jars.