I’m happy to be getting this post out to you guys with lots of time to plan! Because we’re moving and we have to lay down sod at our old place before we go, everything in the garden must be harvested and soon. We’ve also been having unseasonably cold temperature (especially at night) here in southern Ontario which means my nightshades, including my tomatoes are not ripening. So what to do when you have an overabundance of green tomatoes and you don’t want them to go to waste? Why, make relish of course!
If you have access to a food processor I highly recommend you use it. It makes short work of all the chopping that this recipe requires.
Green Tomato Relish
Fantastic for hot dogs, burgers, sandwiches or anything else you like to put relish on.
In a large saucepan (preferably stainless steel) combine green tomatoes, onions, green and red peppers with the pickling salt. Cover and let sit for 12 hours (overnight works too) in a cool, dark place.
On Canning/Preserving Day
Drain and rinse vegetables, pressing out any excess moisture; set aside. Prepare your jars and lids (6x250ml jars). Note: I sterilize my jars in the oven at 225 degrees Fahrenheit and I keep my lids in a saucepan on simmer.
In a large saucepan combine vinegar, garlic, brown sugar, mustard, salt, and ginger. Tie clove, celery seed and cinnamon in a square of cheesecloth, creating a spice bag. Add this spice bag to your saucepan. Mix well and bring to a boil.
Add drained tomatoes, onions and peppers and simmer for 1 hour, stirring frequently, until tomatoes appear transparent. Discard spice bag.
Ladle in the hot relish into prepared jars leaving 1/2 inch (1 cm) of headspace. Using something non-metal (I use a chopstick), remove any air bubbles. Wipe the rim of the jar and place lid on the jar. Apply screw band and tighten until resistance is met.
Once all your jars are full place them in the canner. Cover the canner with water and bring to a boil. For 250ml jars they will be in the canner for 10 minutes (15 minutes for 500ml jars). It's important to know the altitude where you live as canning times will vary. Please see the links I provide below.
After the appropriate amount of time, remove jars from the canner and place somewhere where they can sit for 24 hours undisturbed. After they cool check the seal (sealed jars will curve downwards). Remove the screw bands, wipe down your jars and store. I store my jars without the screwbands and just put one one when I open something to use.
I hope you enjoy this recipe! It is a Berdnardin tested recipe and is perfectly safe for water bath canning. As promised here is a link to more information regarding altitude and processing times.
Correne Omland is a Traditional Western Herbalist, homesteader, forager and a work at home mom. She lives with her family in rural Durham Region where they grow food, plants for medicine and raise chickens.
Disclaimer Statement: I’m a Herbalist
I am a traditional western herbalist and holistic health practitioner. As such I help people improve their wellness and overall health through the use of herbs, lifestyle adjustments, emotional support and nutritional guidance. I am not a doctor and legally cannot diagnose.
This site provides information for educational purposes only and should not be interpreted as a diagnosis, cure or treatment of any specific condition. Spiraea Herbal Clinic does not claim nor imply that any information provided will treat, cure or prevent any particular disease states.
Before using any herbal remedies please do your own independent research on dosages, contraindications and drug interactions. For chronic conditions or any health concerns I highly recommend you seek the help of a qualified health practitioner.