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

Print Recipe

Fantastic for hot dogs, burgers, sandwiches or anything else you like to put relish on.

• CourseCondiment
• CuisineCanning

Servings	Prep Time
6 250 ml jars	45 minutes

Cook Time	Passive Time
70 minutes	12 hours

Servings Prep Time 6 250 ml jars 45 minutes

Cook Time Passive Time 70 minutes 12 hours

Green Tomato Relish Print Recipe Fantastic for hot dogs, burgers, sandwiches or anything else you like to put relish on. CourseCondiment CuisineCanning Servings Prep Time 6 250 ml jars 45 minutes Cook Time Passive Time 70 minutes 12 hours Servings Prep Time 6 250 ml jars 45 minutes Cook Time Passive Time 70 minutes 12 hours

Ingredients

• 6 cups green tomatoes finely chopped
• 2 onions finely chopped
• 1/4 cup pickling salt
• 2 green peppers chopped
• 1 red pepper chopped
• 2 cups white vinegar
• 1 clove garlic minced
• 1-1/2 cup brown sugar
• 1 tbsp dry mustard
• 1 tsp whole cloves
• 1 tsp celery seed
• 1 tsp salt
• 1 tsp ground ginger
• 4 inches cinnamon stick

Servings: 250 ml jars

Instructions

Night Before Canning

1. 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

1. 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.
2. 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.
3. Add drained tomatoes, onions and peppers and simmer for 1 hour, stirring frequently, until tomatoes appear transparent. Discard spice bag.

   
4. 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.
5. 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.
6. 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.

   

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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.