Canning Recipes




My Favorite Tomato Relish
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 gallons sliced cored peeled tomatoes
6 bell peppers -- seeded, sliced
6 medium onions -- sliced
6 jalapeƱo peppers
1 cup salt
6 cups sugar
1 quart vinegar
1 1/2 tablespoons celery seed
1 box mustard seed - (2 oz)

Finely chop or grind tomatoes, peppers, onions and jalapeƱos in a food
processor (in several batches). In large bowl, mix vegetables and salt
well. Place in a cheesecloth bag, fold down the top and hang on a
clothesline overnight to drain.

The next morning, empty contents of bag into a large container and add
sugar, vinegar, celery seed and mustard seed. Mix well and let stand 2
hours.

Divide mixture into pint jars, leaving 1/2-inch of head space. Wipe jar
tops and threads clean. Place hot lids on jars and screw hot bands on
firmly.

Process 6 to 8 minutes in a pressure canner under 10 pounds pressure,
according to manufacturer's instructions.

This recipe yields about 8 pints.





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