Ripe Tomato Relish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50hrs
SERVES: 45
YIELD: 10 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
  • 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.
  • 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.
  • Relish will last up to 2 years if kept in dry, dark storage.
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