Friday, August 10, 2012

preserving the tomato relish

A few years ago when I inherited a garden full of green tomatoes I found this recipe.

It is a great way to use up a crop of green tomatoes late in the fall when frost happens before they have time to get ripe. 

To make green tomato relish you will need

24 large green tomatoes
3 red bell peppers halved and seeded
2 green bell peppers halved and seeded
12 large onions peeled
3 Tablespoons celery seed
3 Tablespoons mustard seed
1 Tablespoon salt
5 cups white sugar
2 cups cider vinegar

In a grinder or food processor corsely grind the tomatoes, bell peppers and onion. (I had to do in batches because my food processor is small.)

Pour this mixture into a colander lined with cheesecloth and let drain for 1 to 1 1/2 hours

Pour the drained mix into a non aluminum stock pot with the remaining ingredients

Bring the mix to a boil and then simmer for 10 minutes stiring frequently

Pack into sterilized jars.Cut down the jar to release any air pockets and fill in any spaces Fill to the top leaving no headroom.

Screw on  lids.

Process in a hotwater bath for 30 minutes. I live at a very high altitude so I increased the processing time to 40 minutes.

Yeilds approx 12 pints relish


  1. This sounds good!! Thank you for linking up at the Carnival of Home Preserving!

  2. Yummy! I have a few green tomatoes plus a number of peppers in my garden. Thanks for sharing on Thrifty Thursday