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    You are in: Home / Recipes / Ripe Tomato Relish Recipe
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    Ripe Tomato Relish

    Total Time:

    Prep Time:

    Cook Time:

    50 hrs

    2 hrs

    48 hrs

    Chef #510215's Note:

    Another Grandmother recipe. This relish is savory more than sweet. It doesn't have cinnamon and clove like other recipes. It's excellent as a compliment to pork and other meats. Mix with mayo for a dynamite Thousand Island salad dressing. Cooking time includes time to let the tomato mixture "sweat".

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    Serves: 45



    Units: US | Metric


    1. 1
      Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
    2. 2
      In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
    3. 3
      Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
    4. 4
      Relish will last up to 2 years if kept in dry, dark storage.

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    Nutritional Facts for Ripe Tomato Relish

    Serving Size: 1 (130 g)

    Servings Per Recipe: 45

    Amount Per Serving
    % Daily Value
    Calories 104.6
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2549.5 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 1.3 g
    Sugars 21.8 g
    Protein 0.9 g

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