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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 160 |
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What a great way to use your garden harvest Ingredients:
10 pounds tomatoes |
3 large sweet onions, finely chopped |
2 medium sweet red peppers, finely chopped |
2 medium green peppers, finely chopped |
2 teaspoons mustard seed |
1 teaspoon celery seed |
4-1/2 cups white vinegar |
2-1/2 cups packed brown sugar |
3 tablespoons canning salt |
2 teaspoons ground ginger |
2 teaspoons ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
Directions:
1. In a large saucepan, bring 8 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. Place in a stockpot. Add onions and peppers.
2. 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 60-75 minutes or until slightly thickened. Discard spice bag.
3. 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. Yield: 10 pints.
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