Tomato Relish 2 gallons sliced cored peeled tomatoes
6 bell peppers -- seeded, sliced
6 medium onions -- sliced
6 jalapeņo peppers
1 cup salt
6 cups sugar
1 quart vinegar
1 1/2 tablespoons celery seed
1 box mustard seed - (2 oz)
Finely chop or grind tomatoes, peppers, onions and jalapeņos in a food processor (in several batches). In large bowl, mix vegetables and salt well. Place in a cheesecloth bag, fold down the top and hang on a clothesline overnight to drain.
The next morning, empty contents of bag into a large container and add sugar, vinegar, celery seed and mustard seed. Mix well and let stand 2 hours.
Divide mixture into pint jars, leaving 1/2-inch of head space. Wipe jar tops and threads clean. Place hot lids on jars and screw hot bands on firmly.
Process 6 to 8 minutes in a pressure canner under 10 pounds pressure, according to manufacturer's instructions.
This recipe yields about 8 pints.
Printer friendly version: Tomato Relish Click Back to return here.
|