Bips Ripe Tomato Relish Food

RIPE TOMATO RELISH

Steps:

• Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
• In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
• Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
• Relish will last up to 2 years if kept in dry, dark storage.

SPICY TOMATO RELISH

Steps:

• Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

BIP'S RIPE TOMATO RELISH

Steps:

• Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
• Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SWEET MAMA'S RIPE TOMATO RELISH

Steps:

• Cut tomatoes, onions, peppers and celery.
• Cook over medium heat 50 to 60 minutes until thickened.
• May be frozen or canned.

TOMATO RELISH

Steps:

• Sprinkle pickling salt over chopped vegetables (tomatoes, onions, and celery) and let stand overnight.
• In the morning, drain and place in a pot with the vinegar, mustard seeds, sugar, and cayenne pepper.
• Bring to a boil and boil for 45 minutes.
• Add sliced green peppers and tomato paste and boil for 20 minutes.
• Pour into hot sterilized jars.
• Quantity depends on size of jars used.

BIP'S RIPE TOMATO RELISH

Steps:

• Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.n
• Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.n

BIP'S RIPE TOMATO RELISH

Steps:

• Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
• Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RIPE TOMATO RELISH 2

Steps:

• Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours).
• Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

RIPE TOMATO RELISH 1

Steps:

• Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal.

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

SWEET TOMATO RELISH

Steps:

• Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.