Tomato Relish

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Ingredients
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg



Directions

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a
few at a time; boil for 30 seconds. Drain and immediately place
tomatoes in ice water. Drain and pat dry; peel and finely chop.
Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth;
bring up corners of cloth and tie with string to form a bag. Add
spice bag and the remaining ingredients to the pot. Bring to a boil.
Reduce heat; cover and simmer for 60-70 minutes or until slightly
thickened. Discard spice bag.

Carefully ladle relish into hot 1-pint jars, leaving 1/2-in headspace.
Remove air bubbles; wipe rims and adjust lids.

Process in boiling-water canner for 20 minutes.

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Yield: 10 pints.

Nutrition Facts: 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

© 100% Hay 2012