Green Tomato Relish
Recipe: #10613
September 25, 2013
Categories: Tomato, Onions, Peppers, Canning/Preserving, Fat Free, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This is a great way to use up those unripened tomatoes you have left on your tomato plants at the end of the season."
Original is 128 servings
Ingredients
Nutritional
- Serving Size: 1 (34.3 g)
- Calories 19.9
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 233 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.4 g
- Sugars - 3.8 g
- Protein - 0.3 g
- Calcium - 5.8 mg
- Iron - 0.2 mg
- Vitamin C - 9.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Chop the vegetables and puree in food processor in batches.
Step 2
Line a large colander with 1 layer of cheesecloth making sure there is enough cheesecloth to old over the outside of colander; place into a kitchen sink. (Or you can use a large sieve)
Step 3
Pour all the processed vegetables into the lined colander and sprinkle the salt over the vegetables.
Step 4
Stir and let sit for a couple of hours.
Step 5
Grab the ends of the cheesecloth and give it a firm twist to drain the vegetables.
Step 6
Bring the vinegar, sugar, mustard seeds, celery seeds and allspice to a boil.
Step 7
Add the vegetable mixture and simmer for a 10 minutes.
Step 8
Ladle into hot sterile jars and place the snap lid into place; lightly screw on the twist rim.
Step 9
Place in a hot water bath and add enough water to just cover the jars; boil for 10 minutes.
Step 10
Carefully remove the jars and allow cooling completely.
Tips
No special items needed.
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