Michigan State University Extension
Preserving Food Safely - 01600869
10/13/97

### PICKLED GREEN TOMATO RELISH

    l0
    lb. small, hard green tomatoes

    l-l/2
    lb. red bell peppers

    l-l/2
    lb. green bell peppers

    2
    lb. onions

    l/2
    cup canning or pickling salt

    l
    qt. water

    4
    cups sugar

    l
    qt. vinegar (5% acidity)

    l/3
    cup prepared yellow mustard

    2
    tbsp. cornstarch

        YIELD:  7 to 9 pints

        PROCEDURE:   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 hot,

    sterile
    pint jars  (see  directions  below  for  sterilizing

    jars)
    with hot  relish, leaving   l/2-inch headspace. Adjust

    lids
    and process.

    Sterilization
    of Empty Jars

        To sterilize empty jars, place them  right  side  up on

    the
     rack  in  a boiling-water  canner.  Fill the canner and

    jars
     with  hot (not boiling) water to 1 inch above the tops

    of
     the jars.   Boil  10  minutes  at altitudes of less than

    1,000
    feet.  At higher elevations,  boil 1 additional minute

    for
    each additional 1,000 feet  elevation.  Remove and drain

    hot
    sterilized jars one at a time as filled.

            RECOMMENDED PROCESS TIME FOR PICKLED GREEN

              TOMATO RELISH IN A BOILING-WATER CANNER

                       Process Time at Altitudes of

    Style

    of
          Jar      0-         1001-             6001-

    Pack
        Size     1000 ft.   6000 ft.          8000 ft.

    Hot
         Pints    5 min.     10                l5

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