Sweet Tomato Relish, Canning

“My Mom made this when I was a kid and I have been craving it for years. I just got in to canning and had her find the recipe for me. She got it from a neighbor years ago. I found Roma tomatoes at a farmers market for 25 cents a pound and I couldn't resist. It tastes great on steak, hot dogs, burgers, venison etc. I even pour it over cream cheese and eat it with crackers. It is sweet, be warned. There are plenty of other tomato relish recipes out there if you prefer a savory relish.”
READY IN:
6hrs
SERVES:
100
YIELD:
12-13 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Get a big pot, really big, 10 quarts or bigger.
  2. Mix ingredients together and simmer uncovered on low.
  3. The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.
  4. Stir often, it can burn on the bottom. Stir with a spatula to help prevent sticking and burning.
  5. Reduce until it reaches the consistency of applesauce. It will turn a nice dark red and be somewhat translucent. The recipe said 2-3 hours, I cooked it for 6.
  6. To preserve, ladle relish in to prepared, hot jars leaving at least 1/4 inch head space.
  7. Process in boiling water bath for 20 minute (adjust for altitude).

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