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