Michigan State University Extension
Preserving Food Safely - 01600869
08/03/99

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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