Tuesday, August 28, 2012

Green Tomato Relish

I love to can summer crop and give them as gifts around Christmas time.  Typically it's red tomatoes that I can and I make homemade sauce or salsas but due to an abundant crop of green tomatoes I am trying something different.  Green tomatoes are tart and delicious and they make a perfect relish!

credit:  http://www.flickr.com/photos/jeffreyww/4977659692/


  • 25 medium to large green tomatoes
  • 4 green bell peppers, halved and seeded
  • 2 red bell peppers, halved and seeded
  • 10 medium Vadalia onions
  • 3 tbl celery seed
  • 3 tbl mustard seed
  • 1 tbl ground turmeric
  • 1 tbl salt
  • 5 cups sugar
  • 2 cups vinegar
  1. Sterilize 12 one pint jars and keep them warm in a simmering pot of water.  Prepare a large stockpot.  Place a rack rack on the bottom and fill with enough water to cover the jars by 2 inches.  Begin to heat water so it is able to come to a boil when the relish is jarred and ready to be processed.
  2. In a food processor, pulse tomatoes, peppers and onions until coarsely chopped (you may need to do this in batches).  Drain mixture in a cheesecloth lined colander for 1 hour.
  3. In a large stockpot combine tomato mixture, celery seed, mustard seed, turmeric, salt, sugar and vinegar.  Bring to a boil and simmer 5 minutes stirring often.
  4. Remove your jars from the warm water and fill with relish leaving a 2 inch head space.  Screw on lids and place into boiling water bath pot.  Allow to come to a full boil and process for 30 minutes.  
  5. Carefully remove jars from pot and place on a cloth covered surface.  Allow to cool.  Check lids ensuring the lid has sealed properly by pressing down on the top.  If the lid has not popped and still moves up and down the lid has not sealed properly and should be refrigerated and used.  Relish can be stored for up to 1 year.

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