Green Tomato and Pepper Relish recipe
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Ingredients
- 12 large green tomatoes, cut into large chunks 6 large green bell peppers, cut into large chunks 6 large red bell peppers, cut into large chunks 10 large onions, cut into large chunks 4 cups boiling water, or as needed 4 cups vinegar 5 cups white sugar 1 tablespoon salt 2 teaspoons ground turmeric 1 (8 ounce) jar mustard 6 (1 pint) canning jars with lids and rings
Nutrition Info
- 88.4 caloriescarbohydrate: 21.4 gcholesterol: : -fat: 0.3 gfiber: 1.5 gprotein: 1.1 gsaturatedFat: : -servingSize: -sodium: 155.7 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Green Tomato and Pepper Relish
Directions
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Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor, pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture, drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard, stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.