Sweet Tomato Relish, Canning |
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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 4 |
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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. Ingredients:
5 quarts tomatoes, skinned and cored |
1 quart onion, peeled and ground |
1 quart apple, tart, peeled and ground |
1 quart vinegar |
4 quarts sugar |
4 tablespoons salt |
4 tablespoons mustard, dry |
1 teaspoon cinnamon |
1 teaspoon clove, powdered |
1 teaspoon allspice, powdered |
1 teaspoon ginger, powdered |
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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