Slice and mix the tomatoes and onions in a non-reactive container.
Add 1/2 cup pickling salt. Let the mixture sit overnight.
Drain mixture well, put in a large stockpot.
Add the remaining ingredients.
Bring it to a boil slowly, stirring to avoid scorching, and then the liquid will come out of the apples.
Bring it to a boil, then lower the temp to a good simmer.
Cook for an hour and a half, or until veggies reach desired consistency.
Remove the apples from the pot, squeezing the cheesecloth lightly to release the flavour and pectin from the apples and can the chow!
Carefully ladle the hot mixture into clean hot jars, ( the size is up to you!) leaving 1/2-in. head space. Remove air bubbles by tapping slightly and adjust head space, if necessary, by adding hot mixture. Wipe the rims clean. Center the lids on the jars; screw on the metal bands until they are fingertip tight.
Place the jars into a canner pot with simmering water, ensuring that they are completely covered with water.
Bring to a boil; process for 15 minutes. Remove the jars and cool. Listen for the lids to POP and seal.
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. WHEN IN DOUBT LEAVE THEM IN LONGER.Read about canning safety before you attempt canning for the first time.