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Old 12-02-2003, 03:05 AM
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Green Tomato Relish

Originally posted by Jeannie in Nov 2003 WFD


24 large green tomatoes
3 red bell peppers, halved
and seeded
3 green bell peppers, halved
and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

1 In a grinder or food processor, coarsely grind
tomatoes, red bell peppers, green bell peppers, and onions. (You
may need to do this in batches.) Line a large colander
with cheesecloth, place in sink or in a large bowl, and
pour in tomato mixture to drain for 1 hour.
2 In a large, non-aluminum stockpot, combine tomato
mixture, celery seed, mustard seed, salt, sugar, and vinegar.
Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3 Sterilize enough jars and lids to hold relish (12
one-pint jars, or 6 one-quart jars). Pack relish into
sterilized jars, making sure there are no spaces or air pockets.
Fill jars all the way to top. Screw on lids.
4 Place a rack in the bottom of a large stockpot and fill
halfway with boiling water. Carefully lower jars into pot
using a holder. Leave a 2 inch space between jars. Pour in
more boiling water if necessary, until tops of jars are
covered by 2 inches of water. Bring water to a full boil, then
cover and process for 30 minutes.
5 Remove jars from pot and place on cloth-covered or wood
surface, several inches apart, until cool. Once cool, press top
of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

6 lbs. Green tomatoes, cored and sliced
3 Medium onions, sliced
4 T Pickling salt
5 Thin lemon slices
¾ C Fresh sweet red pepper
1-½ C Brown sugar
1-½ C Apple cider vinegar
2 t White peppercorns
2 t Whole allspice
2 t Whole cloves
2 t Celery seed
2 t Mustard seed
2 t Dry mustard
Mix sliced tomatoes and onions with the salt and let stand overnight. In the morning drain thoroughly. Put vegetables in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a cheesecloth bag.

Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 quarts.


Green Tomato Relish
6 Red sweet peppers
2 lbs. Green tomatoes
2 lbs. Sweet onions
1 Small head of cabbage
3 Sweet green peppers
¼ C Pickling salt
3-½ C Sugar
2 C Apple cider vinegar
1 C Water
1 T Mustard seed
1 T Ground turmeric
2 t Celery seed
Coarsely grind all vegetables in blender or food processor. Mix vegetables with salt. Cover and let stand 12 to 18 hours.

Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Pack mixture in hot jars, leaving ¼" head space; seal. Process 10 minutes in a boiling water bath. Makes 5 or 6 pints.
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