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Recipe: Pickled Green Tomato Relish

Preserving - Pickles, Relishes
There are several variations on this recipe. I know this one to be safe. You can substitute part or all of the peppers with jalapenos.

PICKLED GREEN TOMATO RELISH

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 qt water
4 cups sugar
1 qt vinegar (5 percent)
1/3 cup prepared yellow mustard
2 tbsp cornstarch

Yield: 7 to 9 pints

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. Place into pint jars and process in a boiling water bath 10 min.

This is tested for safety and the cornstarch is fine to add in this amount in this recipe.
MsgID: 207846
Shared by: Linda Lou,WA
In reply to: ISO: Relish for Purple Hull Peas
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Relish for Purple Hull Peas
  Paula, Il
2 Recipe: Pickled Green Tomato Relish
  Linda Lou,WA
3 Thank You: Relish for Purple Hull Peas
  Paula, Il
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