Recipe for Green Tomato Relish

Green Tomato Relish

INGREDIENTS
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons pickling spice (tied in a cheesecloth ball or bag - do NOT add loose)
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

DIRECTIONS
1. In a grinder (I use an old fashioned crank grinder - you can buy them in antique stores) or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Place your rings and lids into a bowl of very hot water while you wash your jars. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars within an inch of the top. Place lid and screw on ring gently but not too tight.

4. Place a rack in the bottom of a large stockpot or canning pot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool, listen for the pings as they seal. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Jars that don't seal need to be refrigerated and used immediately.

Relish can be stored for up to a year.

Enjoy!