tomato relish

How To Make tomato relish

• Step 1
  In a large saucepan, bring several (8 to 10) cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Gently squeeze juice and seeds into a strainer set over a bowl. Use the tomato juice for breakfast, and save the seeds for planting next year, just don't put the juice and seeds in the pot, only drained, seeded tomatoes.
• Step 2
  . Roast the peppers in a hot oven for a half hour, then cool so skinning is easier. If you don't remove the skin, it will be bitter.
• Step 3
  Place seeded tomatoes in a stockpot. Add onions and skinned peppers
• Step 4
  Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes at a low simmer, or until slightly thickened. Discard spice bag
• Step 5
  Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.
• Step 6
  Note:The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
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