Pickled Green Tomato Relish
Source of Recipe
Linda Lou
List of Ingredients
10 lbs. small, hard green tomatoes
1-1/2 lb. red bell peppers
1-1/2 lb. green bell peppers
2 lb. onions
1/2 cup canning or pickling salt
1 qt. water
4 cups sugar
1 qt. vinegar (5% acidity)
1/3 cup prepared yellow mustard
2 tbsp. cornstarch
Recipe
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 hot, sterile pint jars (see directions below for sterilizing jars) with hot relish, leaving 1/2-inch headspace. Adjust lids and process.
Sterilization of Empty Jars:
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIME FOR PICKLED GREEN
TOMATO RELISH IN A BOILING-WATER CANNER: 5 min.
I skip the boiling of the jars and process 10 min. Any food that is processed for 10 min. or longer don't have to be sterilized, just clean.
YIELD: 7 to 9 pints.
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