Ingredients
- 12 1/2 pounds Green tomatoes
- 6 Green Peppers
- 6 Red Peppers
- 6 Medium Onions
- 8 Cups Sugar
- 1 teaspoon Ground Black Pepper
- 2 Tablespoons Mustard Seed
- 2 Tablespoons Celery Seed
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Cloves
- 3 1/2 Cups Apple Cider Vinegar
- 3 oz Salt (within 1/4 inch of top of 1/2 cup measuring cup)
Preparation
Step 1
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. You can do this in batches. Let the liquid drain from a large colander into the sink for an hour. If you prefer, you can line a large colander with cheesecloth. I don't do this but my sister does.
In a large stockpot (non-aluminum) combine tomato mixture, sugar, black pepper, mustard seed, celery seed, cinnamon, cloves, vinegar and salt. Bring this all to a boil and simmer over low heat for 5 minutes, stirring frequently. NOTE: You don't want it to boil too long or it will spoil the color.
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight; this means the lid doesn't move up or down at all. Relish can be stored for up to a year.