Tomato Relish Canning Recipe

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness and flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a fruity note.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard provides similar flavor.

chili flakes

🥗Healthier: fresh chilies

💰Cheaper: cayenne pepper

Fresh chilies add a vibrant kick.

Blanch and peel the tomatoes, seed them, and then dice them into small pieces.

Dice one cup of celery, three large onions, and two large sweet peppers.

Combine all the ingredients in a large pot: 13 pounds of tomatoes, one cup of celery, three large onions, two large sweet peppers, two cups of white vinegar, one and a half cups of brown sugar, three tablespoons of mustard seed, two tablespoons of salt, and one tablespoon of cinnamon.

Stir all the ingredients together in the pot.

Place the pot on the stove and allow it to simmer for about 2 hours, starting the timer once it reaches a simmer.

Once thickened, fill jars up to half an inch of head space.

Use a damp cloth to clean the rim of the jars before placing the lid on top and tightening the ring to fingertip tight.

Process the jars in a boiling water bath for 20 minutes at sea level, or 25 minutes at 12200 ft elevation.

Once the timer goes off, remove the lid and turn off the burner, allowing the jars to cool for 5 minutes.

Remove the jars from the canner using a jar lifter and place them on a heat-resistant surface, spacing them out about 1 to 2 inches apart to cool quickly.

Let the jars rest for 24 hours before removing the ring, checking the seal, and washing the outside with hot soapy water.

Store the jars in a cool, dark place and use them within 1 to 3 years.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary