Green Tomato Relish

Recipe View Prepare the Vegetables: Roughly chop the green tomatoes, onions, red bell peppers, and green bell peppers. (Prep time: 20 minutes)

Recipe View Drain the Mixture: Working in batches, pulse the chopped vegetables in a food processor until coarsely ground. Line a large colander with several layers of cheesecloth and place it over a bowl or in the sink. Pour the tomato mixture into the cheesecloth-lined colander and let it drain for at least 1 hour, or up to 2 hours, to remove excess liquid. (Drain time: 60-120 minutes)

Recipe View Combine and Simmer: In a large, non-reactive stockpot (stainless steel or enamel-coated), combine the drained tomato mixture, sugar, cider vinegar, celery seed, mustard seed, and salt. Bring the mixture to a boil over high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and simmer gently, stirring frequently, for 5 minutes. (Cook time: 25 minutes)

Recipe View Prepare Jars: While the relish simmers, sterilize your jars and lids. You will need approximately twelve 1-pint jars or six 1-quart jars. Keep the sterilized jars hot until ready to fill. (Prep time: 15 minutes)

Recipe View Pack the Relish: Carefully pack the hot relish into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. Remove any air bubbles by gently tapping the jars on a towel-covered surface or using a non-metallic spatula. Wipe the rims of the jars clean with a damp cloth.

Recipe View Seal and Process: Place the lids on the jars and screw on the bands until fingertip tight. Place a rack in the bottom of a large stockpot and fill it halfway with boiling water. Carefully lower the filled jars into the pot, ensuring they are not touching each other. Add more boiling water, if needed, until the water level is at least 2 inches above the tops of the jars. Bring the water to a full rolling boil, then cover the pot and process for 30 minutes. (Process time: 30 minutes)

Recipe View Cool and Check Seals: Carefully remove the jars from the pot using a jar lifter and place them on a towel-lined surface, leaving space between each jar. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, the jar is properly sealed. (Cool time: 720-1440 minutes)

Recipe View Store: Store the sealed jars of Green Tomato Relish in a cool, dark place for up to one year. Any unsealed jars should be refrigerated and used within a few weeks.