Real Recipes From Real Home Cooks ®

tomato relish

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

This relish is super on hamburgers, hot dogs, or any other dish on which you may enjoy a good relish

(1 rating)
yield 10 Pints
prep time 1 Hr 30 Min
cook time 25 Min
method Canning/Preserving

Ingredients For tomato relish

  • 10 lb
    tomatoes
  • 4 lg
    sweet onions, finely chopped, prefer vidalia
  • 2 md
    green sweet peppers, skinned, chopped finely
  • 2 md
    red sweet peppers, skinned, chopped finely
  • 3 Tbsp
    canning salt
  • 2 1/2 c
    packed brown sugar
  • 4 1/2 c
    white vinegar
  • 2 tsp
    mustard seed
  • 1 tsp
    celery seed
  • 2 tsp
    ground ginger
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground allspice
  • 1 tsp
    ground nutmeg
  • 1 tsp
    ground cloves

How To Make tomato relish

  • 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.
  • 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.
  • 3
    Place seeded tomatoes in a stockpot. Add onions and skinned peppers
  • 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
  • 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.
  • 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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