Green Tomato Sweet Relish
This sweet relish is a great way to preserve those last of the season tomatoes. It is every bit as good as relishes made from cucumbers.
Someone asked me for the recipe- so here it is.
Green Tomato Sweet Relish
6 pounds green tomatoes, about 22 medium
2-3 medium onions
2 medium sweet red peppers
1 sweet green pepper
1 large rib celery
1 3/4 c. white or cider vinegar ( 5% acidity)
1 2/3 c. sugar
3 T. canning salt
1 1/2 t. celery seeds
1/2 t. each cinnamon, cloves, allspice and turmeric
1/4 t. cayenne pepper
Wash trim and quarter vegetables. Put vegetables through food grinder using medium blade or pulse in food processor to chop finely. Drain, discarding liquid. Wash jars in hot, soapy water. Rinse and set aside. Combine vinegar with remaining ingredients in large saucepan and bring to a boil. Add vegetables and simmer 10 minutes, stirring occasionally. Continue simmering while packing hot jars, one at a time. Fill to within 1/2 -inch from top of jar. Wipe rims and place on lids. Process 10 minutes in a boiling water bath. Makes 5-6 pint jars.
Green Tomato Sweet Relish
This sweet relish is a great way to preserve those last of the season tomatoes. It is every bit as good as relishes made from cucumbers.
Someone asked me for the recipe- so here it is.
Green Tomato Sweet Relish
6 pounds green tomatoes, about 22 medium
2-3 medium onions
2 medium sweet red peppers
1 sweet green pepper
1 large rib celery
1 3/4 c. white or cider vinegar ( 5% acidity)
1 2/3 c. sugar
3 T. canning salt
1 1/2 t. celery seeds
1/2 t. each cinnamon, cloves, allspice and turmeric
1/4 t. cayenne pepper
Wash trim and quarter vegetables. Put vegetables through food grinder using medium blade or pulse in food processor to chop finely. Drain, discarding liquid. Wash jars in hot, soapy water. Rinse and set aside. Combine vinegar with remaining ingredients in large saucepan and bring to a boil. Add vegetables and simmer 10 minutes, stirring occasionally. Continue simmering while packing hot jars, one at a time. Fill to within 1/2 -inch from top of jar. Wipe rims and place on lids. Process 10 minutes in a boiling water bath. Makes 5-6 pint jars.
Green Tomato Sweet Relish
This sweet relish is a great way to preserve those last of the season tomatoes. It is every bit as good as relishes made from cucumbers.
Someone asked me for the recipe- so here it is.
Green Tomato Sweet Relish
6 pounds green tomatoes, about 22 medium
2-3 medium onions
2 medium sweet red peppers
1 sweet green pepper
1 large rib celery
1 3/4 c. white or cider vinegar ( 5% acidity)
1 2/3 c. sugar
3 T. canning salt
1 1/2 t. celery seeds
1/2 t. each cinnamon, cloves, allspice and turmeric
1/4 t. cayenne pepper
Wash trim and quarter vegetables. Put vegetables through food grinder using medium blade or pulse in food processor to chop finely. Drain, discarding liquid. Wash jars in hot, soapy water. Rinse and set aside. Combine vinegar with remaining ingredients in large saucepan and bring to a boil. Add vegetables and simmer 10 minutes, stirring occasionally. Continue simmering while packing hot jars, one at a time. Fill to within 1/2 -inch from top of jar. Wipe rims and place on lids. Process 10 minutes in a boiling water bath. Makes 5-6 pint jars.
Green Tomato Sweet Relish
This sweet relish is a great way to preserve those last of the season tomatoes. It is every bit as good as relishes made from cucumbers.
I am always a little sad to see fresh tomato season come to an end. I have canned tomatoes and dehydrated some, too. Now it is time to preserve the green tomatoes that are left. No sense in letting them go to waste.
Someone asked me for the recipe- so here it is.
Green Tomato Sweet Relish
6 pounds green tomatoes, about 22 medium
2-3 medium onions
2 medium sweet red peppers
1 sweet green pepper
1 large rib celery
1 3/4 c. white or cider vinegar ( 5% acidity)
1 2/3 c. sugar
3 T. canning salt
1 1/2 t. celery seeds
1/2 t. each cinnamon, cloves, allspice and turmeric
1/4 t. cayenne pepper
Wash trim and quarter vegetables. Put vegetables through food grinder using medium blade or pulse in food processor to chop finely. Drain, discarding liquid. Wash jars in hot, soapy water. Rinse and set aside. Combine vinegar with remaining ingredients in large saucepan and bring to a boil. Add vegetables and simmer 10 minutes, stirring occasionally. Continue simmering while packing hot jars, one at a time. Fill to within 1/2 -inch from top of jar. Wipe rims and place on lids. Process 10 minutes in a boiling water bath. Makes 5-6 pint jars.
