24
large green tomatoes
3 red bell peppers, halved
and seeded
3 green bell peppers, halved
and seeded
12 large onions
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3
tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
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Directions
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
and (lid does not move up or down at
all). Relish can be stored for
up to a year.
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