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Garden Tomato Relish

 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.


  • 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


  • 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.

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