Print Options

Back to Garden Tomato Relish >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Garden Tomato Relish

What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? —Kelly Martel, Tillsonburg, Onario

160 ServingsPrep: 1-1/2 hours + simmering Process: 20 min.

Ingredients

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Directions

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a
few at a time; boil for 30 seconds. Drain and immediately place
tomatoes in ice water. Drain and pat dry; peel and finely chop.
Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth;
bring up corners of cloth and tie with string to form a bag. Add
spice bag and the remaining ingredients to the pot. Bring to a boil.
Reduce heat and simmer, uncovered, for 60-75 minutes or until
slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in.

2 of 2

Garden Tomato Relish (continued)

Directions (continued)

headspace. Remove air bubbles; wipe rims and adjust lids. Process in
boiling-water canner for 20 minutes. Yield: 10 pints.

Nutrition Facts: 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.