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)