Garden Tomato Relish
TOTAL TIME: Prep: 1-1/2 hours + simmering Process: 20 min.
YIELD: 10 pints.
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
Ingredients
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10 pounds tomatoes
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3 large sweet onions, finely chopped
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2 medium sweet red peppers, finely chopped
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2 medium green peppers, finely chopped
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2 teaspoons mustard seed
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1 teaspoon celery seed
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4-1/2 cups white vinegar
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2-1/2 cups packed brown sugar
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3 tablespoons canning salt
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2 teaspoons ground ginger
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2 teaspoons ground cinnamon
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1 teaspoon ground allspice
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1 teaspoon ground cloves
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1 teaspoon ground nutmeg
Directions
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1.
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.
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2.
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.
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3.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.
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