Michigan State University Extension
Preserving Food Safely - 01600869
10/13/97
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