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Ingredients
- 3 quart minced peeled cored tomatoes - (abt 18)
- 3 c. minced celery
- 2 c. minced onions
- 1 x sweet red pepper minced
- 1/4 c. Ball 100% Natural Canning & Pickling Salt
- 3 c. brown sugar
- 1/3 c. mustard seed
- 1 tsp cinnamon
- 3/4 tsp allspice
- 3/4 tsp cloves
- 1 quart vinegar, 5% acidity
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Combine tomatoes, celery, onions, pepper and salt in a large saucepot. Let stand 2 hrs. Add in sugar, spices and vinegar to minced vegetables; cook till thickened, about 45 min.
- Carefully ladle warm relish into warm jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 15 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about 7 pints.
- Yield: 7 pints
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