Pickled green tomato relish — NCHFP
Relish/Condiment canning recipe published by USDA / National Center for Home Food Preservation (United States).
Ingredients
Ingredients
- 10 lbs small, hard green tomatoes
- 1-1/2 lbs red bell peppers
- 1-1/2 lbs green bell peppers
- 2 lbs onions
- 1/2 cup canning or pickling salt
- 1 qt water
- 4 cups sugar
- 1 qt vinegar (5 percent)
- 1/3 cup prepared yellow mustard
- 2 tbsp cornstarch
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix.
- Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. For more information see "Sterilization of Empty Jars" . Adjust lids and process according to the recommendations in
- Processing: Process Hot, Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Pickled Green Tomato Relish in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Pints - 5 min - 10 - 15
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Recipe Notes
Source: USDA / National Center for Home Food Preservation
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: USDA / National Center for Home Food Preservation. USDA Complete Guide to Home Canning, 2015 revision. SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://nchfp.uga.edu/papers/guide/GUIDE06_HomeCan_rev0715.pdf Guide PDF: https://nchfp.uga.edu/papers/guide/GUIDE06_HomeCan_rev0715.pdf Yield as published: 7 to 9 pints.