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Suzy's Green Tomato Relish
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 780 minutes
Turn those green tomatoes into a delicious, tangy relish with this classic recipe that yields 12 pints.
Ingredients:
13.25 pounds green tomatoes, cored and cut into chunks
5red bell peppers, seeded and cut into chunks
4green bell peppers, seeded and cut into chunks
2 large onions, peeled and cut into chunks
6apples, cored and cut into chunks
3 large cucumbers - peeled, seeded, and cut into chunks
1cupsalt (scant)
2quarts distilled white vinegar
1tablespoonground allspice
1tablespoonground cloves
1tablespoonground mustard
1tablespoonsalt
1tablespoonground cinnamon
1tablespoonground turmeric
5pounds white sugar
11 (1 pint) canning jars with lids and rings
Instructions:
Grind green tomatoes, red peppers, green peppers, onions, apples, and cucumbers using a food grinder into a large food-safe container. Stir in 1 scant cup of salt and allow it to sit overnight.
Drain the ground vegetable mixture of any excess liquid the next day.
In a large kettle or stockpot, bring the vinegar to a boil. Place allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric in a cloth bag and add to the hot vinegar. Boil for about 15 minutes, remove the spice bag, then stir in the sugar until dissolved. Add the ground vegetable mixture, bring to a boil, and simmer over medium-low heat until the relish is soft and slightly darkened, about 20 minutes, stirring frequently to prevent burning.
Place pint canning jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot jars with relish, leaving a 1/4-inch space at the top. Gently run a knife or thin spatula along the inside of the jars to release any air bubbles. Use a moist paper towel to wipe the rims clean of any food residue. Secure with lids and rings.
Fill a large canning kettle halfway with water and bring it to a boil. Gently lower the jars into the pot with a holder, ensuring a 2-inch space between them. Add more boiling water if needed until the water level is at least 1 inch above the jar tops. Cover the pot, bring the water to a full boil, and process for 5 minutes.
Transfer the jars from the kettle to a cloth-covered or wood surface, spacing them several inches apart to cool. Check each lid by pressing down with a finger to ensure a tight seal (lid remains stationary). Store in a cool, dark place.