Suzy's Green Tomato Relish

Recipe View Prepare the Base: Using a food grinder, combine the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large, non-reactive container. Stir in 1 scant cup of salt, ensuring it's well distributed. Let this mixture stand overnight to draw out excess moisture. (Time: 12-14 hours)

Recipe View Drain the Excess Liquid: The next day, thoroughly drain off the excess liquid from the ground vegetable mixture. This step is crucial for achieving the right consistency in your relish.

Recipe View Infuse the Vinegar: In a large stainless steel or enamel-coated kettle or stockpot, bring the distilled white vinegar to a boil. (Time: 5 minutes). Prepare a spice bag by placing the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cheesecloth bag, securely tied. Immerse the spice bag into the hot vinegar and allow it to steep for approximately 15 minutes to infuse the vinegar with the aromatic spices. (Time: 15 minutes). Remove the spice bag and stir in the sugar until completely dissolved.

Recipe View Combine and Simmer: Add the ground vegetable mixture to the spiced vinegar. Bring the mixture back to a boil, then reduce the heat to medium-low. Simmer gently, stirring frequently to prevent sticking and burning, until the relish is softened and has slightly darkened in color. (Time: 20 minutes)

Recipe View Sterilize Jars: Sterilize pint canning jars and lids by submerging them in boiling water for at least 5 minutes. Keep the jars hot until ready to fill. (Time: 5 minutes)

Recipe View Pack the Relish: Pack the hot relish into the hot, sterilized jars, leaving 1/4 inch headspace at the top. Use a clean knife or thin spatula to run around the insides of the jars to release any trapped air bubbles. (Time: 10 minutes)

Recipe View Seal the Jars: Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Place the sterilized lids on top of the jars and screw on the rings until finger-tight.

Recipe View Process in a Water Bath: Place a rack in the bottom of a large canning kettle and fill it halfway with water. Bring the water to a boil over high heat. Carefully lower the filled jars into the pot using a jar lifter, ensuring there is at least 2 inches of space between the jars. If necessary, add more boiling water until the water level is at least 1 inch above the tops of the jars. Bring the water to a full, rolling boil, cover the pot, and process for 5 minutes. (Time: 5 minutes)

Recipe View Cool and Check Seals: Remove the jars from the kettle using the jar lifter and place them onto a cloth-covered or wooden surface, several inches apart, to cool completely. (Time: 12 hours). As the jars cool, you should hear a popping sound as the lids seal. Once the jars are cool, test the seal by pressing the center of each lid with your finger. If the lid does not flex or move up and down, the jar is properly sealed. If a lid does not seal, refrigerate that jar of relish and use it within a few weeks.

Recipe View Store: Store the sealed jars of Green Tomato Relish in a cool, dark place for up to one year.