Unable to can the tomatoes until Thanksgiving break, I was surprised by how many turned red!
Next I chopped red and green bell peppers along with a few small jalapeños and Anaheim peppers from my garden and added them to the mix.
The mixture was then packed into a colander to drain off the extra liquid.
Once the mixture was drained, spices were added and the mixture was put in a stock pot, brought to a boil and simmered for 5 minutes.
In the meantime, I had a deep pan filled with water with a folded dishtowel in the bottom. I used it to sterilize the jars and later used the same water in the water bath.
After the relish has simmered for 5 minutes, I removed it and spooned it into jars leaving a little space from the top, put the lids on and screwed the rings down until they were just snug.
Each batch was processed for 30 minutes.
All in all, the untimely freeze led to a yummy treat of green tomato relish serendipity!
Green Tomato Relish Recipe
24 large green tomatoes
3 red bell peppers, seeded
3 green bell peppers, seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard sees
1 tablespoon salt
4 cups white sugar (the original recipe called for 5 cups)
2 cups cider vinegar
- In a food processor, coarsely grind tomatoes, bell peppers and onions. You will need to do this in small batches. Drain the mixture in a colander for 1 hour.
- In a non-aluminum stockpot, combine mixture, seasonings and vinegar. Bring to a boil and simmer over medium heat for 5 minutes.
- Sterilize jars. Pack mixture leaving a small amount of air space at the top of the jar. Seal with lid and ring.
- Place filled jars on rack or towel in pot of hot water. Bring to boil and process for 30 minutes.
- Remove and place on a towel to cool. Lids should pop down if sealed properly.