Get a big pot at least 8 litres / quarts in size. Prep and add to pot all the veg from the tomatoes down to and including the apple. Then add all remaining ingredients. Stir.
Bring to a boil, then lower to a simmer and cook until the consistency of a thick commercial relish, or it mounds on a spoon. This could be as little as 45 minutes, or up to an hour, or longer, depending on how watery your tomatoes were. (Caution: Add NO starch thickener as that will affect heat penetration during canning and thus safety.)
Stir frequently, especially in the last half of cooking as it thickens so that it doesn't burn.
When done, adjust taste with spices or seasoning if desired.
Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 10 minutes; increase time as needed for your altitude.