Mom's Red Relish

By weavincanuck

Ingredients

• 30 large ripe tomatoes ( maybe 6 big cans)
• 6 onions chopped
• 6 peaches chopped
• 6 pears chopped ( I usually use apples but try to put in
• peaches if I have them.)
• 3 green peppers chopped
• 3 sweet red peppers chopped
• 1 large bunch celery chopped
• 2 tbsp pickling salt
• 1 qt vinegar
• 3 tsp cinnamon
• 3 tsp allspice
• 1/2 tsp cayenne pepper
• 1/2 cup mixed pickling spices sewed into a cheesecloth or cotton bag which you remove at the end.
• 6 cups brown sugar

Preparation

Step 1

1. Wash the 30 tomatoes. Then put them in a bowl and pour boiling water over them, you will probably only do 7-8 at one time depending on size of tomatoes. Then peel them. When all are peeled chop them and place in large pot.. they don't need to be chopped too fine.

2. Chop 6 large onions, 3 green peppers, 3 sweet red peppers and 1 large bunch of celery. Add to pot.

3. You can use 6 peaches and 6 pears or I usually substitute apples for the pears, try to get apples that mush up easy, not delicious apples. Peel and chop them, you may have to use hot water to peel the peaches too.

4. Add 2 tbsp coarse salt, 3 tsp cinnamon, 3 tsp allspice and 1/2 tsp cayenne pepper.

5. Add 1 qt...(4 cups) white vinegar.

6. Sew 1/2 cup of pickling spice into a little cotton bag ( white preferably) so it doesn't spill out into the pot.... just give the flavour.

7.Simmer until thick, it usually takes about 3 hours, depending on how juicy your tomatoes are. If you don't have a pot big enough for all, use two pots and as the pot with the spices boils away add more from the other pot. Do not cover, you want the juice to boil away, keep it stirred so it doesn't burn.

8. Just about when you think it is ready.....add 6 cups brown sugar. You do this at the end so it doesn't burn so easily.

9. Prepare your jars: Wash and turn upside down in a pan, I often use a roast pan. Add about 3 inches of water and a splash of vinegar if your water is hard. Bring to a boil but watch carefully as the water will go up into the jars and the pan may boil dry. Using an oven mitt, just lift the bottles and let water drain back into the pan. Do not let the pan boil dry or your bottles will break. I just boil them a few minutes until bottles are very hot... that kills all germs. In the meantime give the two part lids a quick wash and rinse in clean water. Do not boil tops.

10. Fill the jars carefully and try not to get any relish on the jar top, it helps if you have a wide funnel. Wipe clean with paper towel if needed. I place the empty jar on an old dinner plate and fill it in case of spills. Fill to about half an inch from the top of the jar.,just over the shoulder.

11. If you remove the pan of jars from the heat drop in the tops to the hot water so they thoroughly heat.. Just take out one jar at a time to fill so the others stay hot.

12. As soon as the jars are all filled you can start putting the hot lids on and tighten.

13. Leave the jars on the counter for the night with air space around them.. You should hear the lids pop as the jars cool and that will tell you you have a good seal. In a few hours you can put your fingers on each top and you should feel a depression.

14. Wipe the outside of the jars the next day and enjoy.