Preparing and Canning Relishes
Pickled Green Tomato Relish
- 10 lbs small, hard green tomatoes
- 1-1/2 lbs red bell peppers
- 1-1/2 lbs green bell peppers
- 2 lbs onions
- 1/2 cup canning or pickling salt
- 1 qt water
- 4 cups sugar
- 1 qt vinegar (5 percent)
- 1/3 cup prepared yellow mustard
- 2 tbsp cornstarch
Yield: 7 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve
salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes.
Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix.
Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2-inch
headspace. For more information see "Sterilization of Empty Jars".
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Green Tomato Relish in
a boiling-water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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