Tomatillo Apple Salsa  [ canned ]

Servings: 5 pints

24  fresh tomatillos, hulled and chopped, about 4 2/3 cups, or 4 cans tomatillos (18oz cans), drained and chopped
3   medium tart apples, peeled, cored and finely chopped, about 2 cups
1/2 cup sweet red pepper, chopped
1/2 cup cider vinegar
5   fresh or canned jalapeno peppers, seeded and finely chopped, 1/4 to 1/3 cup
1/4 cup Snipped fresh cilantro
1/4 cup Sugar
 
Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot, sterilized half-pint jars, leaving 1/2-inch headspace.  Adjust lids. Process in boiling-water canner for 10 minutes.