Spiced tomato relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Tomatoes | |
| 1½ | cup | Chopped onions |
| 1 | cup | Green bell peppers -- |
| Chopped | ||
| 1¼ | cup | Brown sugar |
| 2 | teaspoons | Celery seed |
| 2 | teaspoons | Non-iodized salt -- * see |
| Note | ||
| ¾ | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Ground cloves |
| ¾ | teaspoon | Ground ginger |
| ¾ | teaspoon | Ground allspice |
Directions
* Kosher salt is the best choice for canning. DO NOT use iodized salt.
1. Peel and chop tomatoes. Chop onions and green pepper. 2. Mix all ingredients in a large, HEAVY kettle or pan. Bring to a boil and simmer until as thick as desired. Stir often to prevent sticking and scorching. 3. Pour, boiling hot, into hot sterilized jars. Leave ¼-inch head space. Adjust lids and process in boiling water bath for 10 minutes.
Yield: About 8 pints.
Recipe By : Jo Anne Merrill