Name: Tomato Relish
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 1
Ingredients: 10 pounds tomatoes -; 3 large sweet onions, finely chopped -; 2 medium sweet red peppers, finely chopped -; 2 medium green peppers, finely chopped -; 2 teaspoons mustard seed -; 1 teaspoon celery seed -; 4-1/2 cups white vinegar -; 2-1/2 cups packed brown sugar -; 3 tablespoons canning salt -; 2 teaspoons ground ginger -; 2 teaspoons ground cinnamon -; 1 teaspoon ground allspice -; 1 teaspoon ground cloves -; 1 teaspoon ground nutmeg -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Relish

1. 10 pounds tomatoes -

2. 3 large sweet onions, finely chopped -

3. 2 medium sweet red peppers, finely chopped -

4. 2 medium green peppers, finely chopped -

5. 2 teaspoons mustard seed -

6. 1 teaspoon celery seed -

7. 4-1/2 cups white vinegar -

8. 2-1/2 cups packed brown sugar -

9. 3 tablespoons canning salt -

10. 2 teaspoons ground ginger -

11. 2 teaspoons ground cinnamon -

12. 1 teaspoon ground allspice -

13. 1 teaspoon ground cloves -

14. 1 teaspoon ground nutmeg -

How to cook deliciously - Tomato Relish

1. Stage

In a large saucepan, bring 8 cups water to a boil. Meanwhile, prepare an ice water bath in a large metal bowl. Add the tomatoes, a few at a time, to the boiling water and boil them for 30 seconds. Scoop out the tomatoes with a large slotted spoon or a strainer and immediately place them in the ice water bath. Repeat with the remaining tomatoes. Drain the tomatoes, pat them dry and peel them. Editor's Tip: Cooking something briefly in boiling water is called blanching. For this recipe, we blanch the tomatoes to loosen their skins. To make peeling easier, before boiling turn each tomato upside down and use the point of a sharp knife to draw a small "X" across the dimple in the bottom of the fruit. Each side of the X should be about 1/2-inch long, but precision isn't super important. When the skin is loose after blanching, pulling it off should be easy, starting at the X you made.

2. Stage

Finely chop the tomatoes and add them to a stockpot. Add the onions and peppers. Place the mustard and celery seeds in the center of a double thickness of cheesecloth. Bring up the corners of the cloth to form a little bag, and tie the top with kitchen twine or string. Editor's Tip: If you don't mind having seeds in the relish, skip the spice bag and add the mustard and celery seeds directly to the pot. Add the bag and the remaining ingredients to the pot.

3. Stage

Bring the pot to a boil, reduce the heat to a simmer and cook, uncovered, for 60 to 75 minutes or until slightly thickened, stirring occasionally. Discard the spice bag.

4. Stage

Carefully ladle the relish into hot, sterilized pint jars, leaving 1/2-inch of headspace at the top of each jar. Slide a narrow tool, such as a butter knife or small spatula, around the inside edge of the jar to remove bubbles. Wipe the rims of the jars and put on the lids, screwing the rings on finger tight. Then, process in a boiling-water canner for 20 minutes. Editor's Tip: After gently removing the jars from the water bath, let them cool and then check the seals on the jars. Any that didn't seal should be kept in the fridge and used within a week.