Ripe Tomato Relish
- Ready In:
- 50hrs
- Ingredients:
- 11
- Yields:
-
10 pints
- Serves:
- 45
ingredients
- 1 peck ripe tomatoes
- 6 green peppers
- 3 red bell peppers
- 3 hot peppers (I use serrano or jalapeno)
- 6 white onions
- 3 bunches celery
- 5 cups cider vinegar
- 2 lbs light brown sugar
- 1 tablespoon celery seed
- 2 ounces mustard seeds
- 1 cup salt
directions
- Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
- In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
- Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
- Relish will last up to 2 years if kept in dry, dark storage.
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