Saturday, July 07, 2007

Pickled Green Tomato Relish

Pickled Green Tomato Relish

So Esay to Preserve, 2006

yield about 8 pints

10 pounds small hard green tomatoes

1 1/2 pounds red bell peppers

1 1/2 pounds green bell peppers

2 pounds onions

1/2 cup canning salt

1 quart water

4 cups sugar

1 quart vinegar (5%)

1/3 cup prepared mustard

2 tablespoons cornstarch

Sterilize canning jars. Wash and coarsley grate or finely chop tomatoes, peppers and onions. Dissolve salt in water and pour over vegetables in large saucepot. Heat to boiling and simmer 5 minutes. Drain vegetables and return to saucepot. Add sugar, vinegar, mustard and cornstarch. Stir to mix. Heat to boiling and simmer 5 minutes. Fill hot pint jars with hot relish, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a Boiling Water Bath.


--This looks more mushy or cooked or something than what I expected. I'll give it a few weeks and we'll see how it tastes.

--I had issue with the cornstarch in the recipe as the new standards are so against using it in the latest canning guidelines. I wrote the the University of GA and that stated that in this instance it is safe because this recipe has been tested. So there...go forth and use the cornstarch in this recipe!!
(I did these last week before we went on vacation)


Mignonne said...

So how did they turn out Sherri? I make squash relish and pickled green tomatoes so this combination sounds interesting. Min

Sherri said...

I think it is really good!