This relish is yummy on sandwiches, hamburger, hot dogs and adds a kick to salads.

10 lbs small, hard green tomatoes

1-1/2 lbs red bell peppers

1-1/2 lbs green bell peppers

2 lbs onions

1/2 cup canning or pickling salt

1 qt water

4 cups sugar

1 qt vinegar (5 percent)

1/3 cup prepared yellow mustard

2 tbsp. cornstarch

Recipe from the National Center for Food Preservation: https://nchfp.uga.edu/how/can_06/green_tomato_relish.html

Yield: 7 to 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 sterile pint jars with hot relish, leaving 1/2-inch headspace. For more information see “Sterilization of Empty Jars”.

Adjust lids and process according to the recommendations:

Process Time at Altitudes of
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints	5 min	10	15