Ripe Tomato Relish 2 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.

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

Steps:

• 1. I'll put peppers and onions in a blender about 1/2 full, then finish filling with water and put top on. Chop or grind until finely chopped. Drain in a colander. It'll take 3-4 times doing this until all onions and peppers are chopped. Put these ingredients in a large pot along with drained, chopped tomatoes. Add vinegar and about a cup of sugar (at first). Drop in cinnamon stick and pickling spices tied in clean white cloth. Add some more salt, sorry, I don't have an amount. At this point, it goes by taste. Bring all ingredients to a rolling boil, then drop heat down to a simmer. Taste it and you will probably have to add more sugar (maybe another 1/2 - 1 cup) and maybe a bit more salt. I usually cook about 45 minutes to an hour on a slow boil. If it doesn't cook down enough, sometimes I'll drain off some of the liquid into a colander and return relish to container. You'll want finished product kind of thick, not a lot of juice at all. When desired thickness is reached, remove cinnamon stick and spice cloth. While relish is cooking, wash and sterilize about 4-5 pint jars (or if you want to give for gifts, the smaller jelly jars). Ladel relish into hot jars and seal. Water bath about 5-10 minutes. No need to pressure these. **If I have it, sometimes I'll put about 1 cup of shredded cabbage into mixture before cooking. I'll save my husbands' older white handkerchiefs and cut them in 1/4 to tie pickling spices in, makes a perfect size, talk about frugal. NOTE: The easiest way to peel tomatoes for canning purposes is to wash them, cut an X on top (not stem side) and dunk in boiling hot water for a few seconds, remove from water and skin will peel off easily, make sure you remove core, too. (I'll save the juice I drained from the tomatoes to can later, just be sure to strain well to remove seeds.)

QUICK TOMATO RELISH

Steps:

• In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.
• Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.

RIPE TOMATO RELISH 1

Steps:

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

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.

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.