Spiced tomato relish

Yield: 1 servings

Measure Ingredient
20 \N Tomatoes
1½ cup Chopped onions
1 cup Green bell peppers --
\N \N Chopped
1¼ cup Brown sugar
2 teaspoons Celery seed
2 teaspoons Non-iodized salt -- * see
\N \N Note
¾ teaspoon Ground cinnamon
¾ teaspoon Ground cloves
¾ teaspoon Ground ginger
¾ teaspoon Ground allspice

* 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

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