Pickled green tomato relish

1 Recipe

Ingredients

Quantity Ingredient
10 pounds Small, hard green tomatoes
1½ pounds Red bell peppers
1½ pounds Green bell peppers
2 pounds Onions
½ cup Canning or pickling salt
1 quart Water
4 cups Sugar
1 quart Vinegar (5 percent)
⅓ cup Prepared yellow mustard
2 tablespoons Cornstarch
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Directions

Yield: 7 to 9 pints

Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander.

Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving ½-inch headspace. (For more information see "Jars and Lids").

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Green Tomato Relish in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

Related recipes