|
Post by carnation037 on Apr 10, 2008 23:04:36 GMT -6
from Jay « Thread Started on Jul 2, 2003, 11:30am »
Southwestern Green Tomato-Jalapeno Relish
5 lb. (10 to 12 medium) green tomatoes 1 lb. onions 1 cup chopped fresh jalapenos 2 cups unrefined cider vinegar 1-1/2 cup sugar 1/4 cup pickling salt
Prepare 6 (1 pint) canning jars according to manufacturer directions. Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them. Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon the relish into the prepared jars, leaving 1/2 inch of headspace. Process the jars in a water bath for 10 minutes.
|
|
|
Post by carnation037 on Apr 10, 2008 23:38:06 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:26pm »
Sweet Tomato Relish
40 ounces tomatoes (canned or fresh) 3 onions (chopped) 3 or 4 sliced sweet peppers 2 small hot peppers 2 cups sugar 1 cup of vinegar cloves and stick cinammon 1 teaspoon of salt
cook until desired thickness
|
|
|
Post by carnation037 on Apr 10, 2008 23:38:46 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:25pm »
Ripe Tomato Relish
24 ripe tomatoes (peeled and chopped) 6 sweet peppers -- chopped 6 hot peppers -- chopped 8 onions --- chopped 2 1/2 cups sugar 1/4 teaspoon allspice 1 pint vinegar 3 teaspoons salt 2 teaspoons celery salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves
Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal
|
|
|
Post by carnation037 on Jan 9, 2010 10:50:40 GMT -6
up
|
|