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Wednesday, October 19, 2016

Pickled Green Tomato Relish

 We have been having green tomatoes off and on all summer, and this week we decided to go out to our CSA farm and pick a few for the winter.  It is remarkably easy to go overboard when you are on a farm that feeds about 500 people with vegetables.  They have tomato plants the height that we are, and rows of them.  No trouble at all to get way too many way too fast.  So we made some Green Tomato Relish to
can, so that we address our profound lack of refrigerator space.
  • 7 pounds green tomatoes 
  • 4 large onions
  • 2 large red onions
  • 3 large green peppers
  • 2 large sweet red peppers
  • 4 teaspoons canning salt
  • 5 cups cider vinegar
  • 4 cups sugar
  • 2 tablespoons cumin seed
  • 4 teaspoons mustard seed 
  1. Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours.
  2. Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened.
  3. Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 8 pints.

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