Recipe: Pickled Green Tomato Relish

I found a recipe, but you need to heat it as in the directions. Heating foods with the added vinegar or other acids helps to acidify the foods before it goes into the jars to prevent spoilage. It is a necessary step if called for in a recipe.

PICKLED GREEN TOMATO RELISH
Yield: 7 to 9 pints

10 lbs small, hard green tomatoes
1 1/2 lbs red bell peppers
1 1/2 lbs green bell peppers
2 lbs onions
1/2 cup canning or pickling salt
1 quart water
4 cups sugar
1 quart vinegar (5 percent)
1/3 cup prepared yellow mustard
2 tbsp cornstarch

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes.

Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. For more information see "Sterilization of Empty Jars".

Adjust lids and process pints or half pints 5 min.
If you use just washed jars, and not boiled then process for 10 minutes.

Any food processed for 10 min. or longer just needs the jars washed and warm, not boiled for sterilizaton.
If you live above 1,000 ft. then add 5 minutes.