Canning Recipes




Green Tomato Relish III
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 quarts chopped peeled cored green tomatoes - -- (abt 32 med)
2 quarts chopped cabbage - (abt 1 large head)
2 cups chopped sweet green peppers - -- (abt 4 small)
1 cup chopped onion
1/2 cup salt
5 1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon prepared horseradish
4 1/2 cups vinegar, 5% acidity

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours.
Drain; rinse and drain thoroughly. Combine sugar, spices, horseradish and
vinegar; simmer 15 minutes. Add vegetables and bring to a boil.

Pack hot relish into hot jars, leaving 1/4-inch headspace. Wipe jar rim
clean. Place lid on jar with sealing compound next to glass. Screw band
down evenly and firmly just until a point of resistance is met --
fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 7 pints.





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