Tie the pickling spice in a large piece of cheesecloth to create a spice bag.

In a large saucepan, combine the tomatoes, peach, apples, onion, red pepper, hot peppers, vinegar, sugar, black pepper, and salt.

Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 1 1/2-2 hours, stirring occasionally, or until the sauce mounds up on a spoon. Remove the spice bag.

Meanwhile, prepare a boiling water canner, pint jars, and lids.

Ladle the hot sauce into hot jars, leaving 1/2 inch of headspace. Remove the air bubbles and wipe the rim. Place the lid on the jar and screw band down until it is finger tip tight.

Place the jars in the canner, making sure they are completely covered, and cover.

Bring to a boil and process for 20 minutes.

Remove the canner from heat and remove the lid. Allow to sit for 5 minutes before removing the jars from the water.

Remove the jars and allow to cool for 24 hours. Check the seal and store for up to 1 year.