Farmgirls Green Tomato Relish Recipes

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

FARMGIRL'S GREEN TOMATO RELISH

Steps:

• Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
• Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully puree the mixture using a stick blender or in a traditional countertop blender (in batches if necessary) until still somewhat chunky.
• If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.

GREEN TOMATO RELISH (WITHOUT SUGAR)

Steps:

• Make Relish: Remove stem and core from green tomatoes and roughly chop into ½ inch or 1 inch pieces. Add to a large pot with heat turned off while you prepare rest of ingredients.
• Peel, roughly chop and add onions to pot. Remove stem and seeds from red bell peppers and roughly chop as well. Remove core from apples, discard, and roughly chop (including peel). Mince garlic and add to pot along with onions, red bell peppers, and apples.
• Add apple cider vinegar and salt to pot and set over high heat. When vinegar comes to a boil turn down to low and simmer for 1 hour and 15 minutes while stirring occasionally.
• While relish is simmering finely chop jalapenos (only remove/discard seeds for half of them), chop cilantro, and set aside. I highly recommend wearing latex or rubber gloves while chopping the jalapenos otherwise your hands could sting for a few hours...I know this from experience!
• To Can Recipe: Fill canning pot three-quarters full with water, cover, and set over high heat until it comes to a boil. You can either sterilize your jars in this pot of boiling water for 10 minutes or by using the heated drying cycle in your dishwasher. It's important to keep the jars hot and sterilized until ready for use. Be sure all canning utensils have been sterilized in hot soapy water as well. Also fill a small pot with water to sterilized lids and bands. Water for lids/bands should be hot at about 180 degrees F, but not boiling. Leave them in hot water (on simmer) until ready for use. If water gets cold remove lids/bands and heat up water to 180 degrees F again before adding them back in.
• After the 1 hour and 15 minutes is up the relish should have boiled down a bit. Add the jalapenos, cilantro and cumin to pot and simmer for 5 more minutes.
• Use either an immersion blender or potato masher to process the mixture into a small dice, but not a puree. I highly recommending owning an immersion blender if you don't have one already...it's perfect for pureeing soups and other recipes like this relish without having transfer batches back and forth between a blender, which makes a mess!
• To Freeze Recipe: At this point divvy up relish among freezer safe containers and once cool transfer to freezer. If using glass jars be sure to leave enough room at the top for the relish to expand during freezing. You can skip the last two steps.
• To Fill Jars for Canning: Turn relish back up to a boil. Remove jars from hot water, shake out excess water, and set near pot. Using a sterilized ladle and funnel, fill the jars, leaving ¼ inch headspace at the top. Slide a non-metallic utensil into jar to remove any air bubbles. Wipe off rim of jar with a clean cloth. Using sterilized tongs (or magnetic lid lifter) carefully place lids onto filled jars. You can touch top of lids once they are on jar, but do not touch underneath or on inside of jar to keep everything sterilized. Screw on bands by only touching the outside, although bands should not be too tight.
• To Process Jars: Bring water in canning pot back up to a boil. Using jar lifter carefully transfer jars to canning pot. Jars should not directly be touching the bottom of the pot and instead be separated either by a canning rack or simple dish towel. Once water comes back to a boil start timing from that moment and process jars for 15 minutes. After time is up using jar lifter carefully remove jars from boiling water and transfer them to a clean dish towel. Let jars rest until they cool. If jar lids haven't already popped/sealed you should hear the sound...and if a jar doesn't seal within 24 hours transfer it to fridge and eat within 3 - 4 weeks.

SUZY'S GREEN TOMATO RELISH

Steps:

• Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
• The next day, drain off the excess liquid from the ground vegetable mixture.
• Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
• Sterilize pint canning jars and lids 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 bubbles. 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 canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the kettle and place onto 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.

PICKLED GREEN TOMATO RELISH

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.