green tomato and pepper relish

Ingredients

• Servings: 6
• 12 large green tomatoes, cut into large chunks
• 6 large green bell peppers, cut into large chunks
• 6 large red bell peppers, cut into large chunks
• 10 large onions, cut into large chunks
• 4 cups boiling water, or as needed
• 4 cups vinegar
• 5 cups white sugar
• 1 tablespoon salt
• 2 teaspoons ground turmeric
• 1 (8 ounce) jar mustard
• 6 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 3 hrs 15 mins


• place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. transfer to a large bowl. pour boiling water over vegetable mixture; drain. transfer vegetable mixture to a large pot. add vinegar, sugar, salt, turmeric, and mustard; stir to combine. bring mixture to a boil until vegetables are softened, 10 minutes.
• sterilize the jars, lids, and rings in boiling water for at least 5 minutes. pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.