Ingredients Jump to Instructions ↓

  1. 10 pounds tomatoes

  2. 3 large sweet onions, finely chopped

  3. 2 medium sweet red peppers, finely chopped

  4. 2 medium green peppers, finely chopped

  5. 2 teaspoons mustard seed

  6. 1 teaspoon celery seed

  7. 4-1/2 cups white vinegar

  8. 2-1/2 cups packed brown sugar

  9. 3 tablespoons canning salt

  10. 2 teaspoons ground ginger

  11. 2 teaspoons ground cinnamon

  12. 1 teaspoon ground allspice

  13. 1 teaspoon ground cloves

  14. 1 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers. Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag. Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.


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