How to make it

  • 1
  • In a grinder or food processor, coarsely grind tomatoes, red and green bell peppers, and onions. You may need to do this in batches. Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
  • 2
  • In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  • 3
  • Sterilize enough jars and lids to hold relish (12 one pint or 6 one quart) Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
  • 4
  • Place in canner. Boiling water bath for 30 minutes.
  • Remove jars from pot and place on cloth covered, or wood surface, several inches apart, until cool. check each jar. Any relish that did not can properly, store in fridge.
  • 5
  • Relish can be stored up to a year.

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  • gkwillow 3 years ago
    I HOPE I have still have green tomatoes at the end of the season! Last year my plants didn't do much.. :( I would really love to try this, but I won't can it, I'll just make a small batch to have fresh in the refrigerator. Thanks for the post. Bookmarked for later!
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  • NPMarie 3 years ago
    Great post, we always have some green tomatoes at the end of tomato season..Thanks!
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