Marys Green Tomato Relish Food

GREEN TOMATO RELISH

Steps:

• In a food processor, process tomatoes, onions, and peppers in batches until finely chopped. (We found it easier to get more uniform chopping if we didn't mix the vegetables together in the food processor.)
• Combine vegetables in a large bowl and stir in canning salt. Divide the vegetable mixture in two large strainers, and place the strainers over a deep bowl to drain - being careful to avoid having the bottom of the strainer sit in the drained liquid.
• Let the vegetables sit for about 3 hours to drain. If you'd like, use the back of a large spoon or the back of a smaller mesh strainer with handle, press on the vegetables and encourage them the drain more quickly.
• Discard liquid that the vegetables released during the draining process. Pour drained vegetables in a large 12-quart stockpot. Add in vinegar, sugar, celery seed and mustard seed, then stir to combine.
• Bring mixture to a boil. Reduce heat to a moderate simmer and cook uncovered for 30 to 35 minutes, stirring frequently. The mixture should be thickened with most of the liquids simmered off.
• While the relish mixture is simmering, prepare a boiling water bath canner. Heat pint jars in simmering water until ready to use. Wash lids and bands, as well as a ladle and funnel with warm, soapy water. Set aside until ready to use.
• Once the relish mixture has simmered and thickened, carefully ladle the hot relish into the prepared pint jars, leaving a ½-inch head space. Remove air bubbles and wipe rims clean. Place lids on the jars; screw on bands until finger tight.
• Place jars in water bath canner with simmering water, making sure that the top of the jars are covered with water. Bring to a boil and process for 15 minutes. Carefully remove jars and cool on a rack - checking to make sure that the jars are sealed once cool.

MARY'S GREEN TOMATO RELISH

Steps:

• Mix all ingredients together and boil hard for 15-20 minute Remove cloves. Place mixture in sterile jars and process in water bath canner for 10-15 minutes based on altitude.

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE

Steps:

• Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
• Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
• Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.

GREEN TOMATO RELISH

Steps:

• Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
• Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

PICKLED GREEN TOMATO RELISH

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.