24 large green tomatoes (or enough of a mix to make 24 large in volume)
3 each red and green bell peppers, washed, halved and seeded
9 large yellow onions
3 Tbsp. celery seed (that's Seed, not salt)
3 Tbsp. mustard seed
1 Tbsp. non-iodized salt
5 cups white sugar
2 cups apple cider vinegar
Wash the tomatoes and pick off stems. In a food processor, coarsely grind the tomatoes, peppers and onions (ventilate the house well; the onions reek!).
Line two colanders with cheesecloth. Mix the tomatoes, peppers and onions together and pour the mix into the two colanders to drain for an hour or so.
While you're waiting, prep your jars and lids! 12 pint jars and a half-pint jar for spare should do it. Wash the jars in very hot water and heat your oven to about 225 degrees. Place hot jars in a large pan and place in heated oven to keep them hot for the hot-pack process. Place rings and lids in a medium pot of water to get them ready to boil. Fill water bath canner with water and place rack in it. Find your jar lifter, your funnel, and a fork to lift hot rings/lids out of the medium pot.
In a large, non-reactive stockpot (stainless), combine the tomato/pepper/onion mix, the celery and mustard seeds, salt, sugar and vinegar. Bring to boil over medium heat then lower the heat, simmering for 5 minutes. Stir frequently. Bring your rims and lids to boiling, then lower heat back to simmer while the relish is simmering.
Pack relish into sterilized jars, using a knife to push gently down to ensure there are no spaces or air pockets to ruin the glass jar during the boiling process. Fill the jars all the way to the top. Wipe the rims with a clean wet paper towel and place lid on jar. Screw on the lids.
Carefully lower the jars into the boiling water in the water bath using the jar lifter (My water bath only can do 7 jars at a time; I do this in batches, filling the other jars after the first set of jars are processed). Make sure there's at least two inches of water over the top of the jars. Bring water back to a full boil, and process for 30 mins.
Lift jars out of water bath and place on towel-lined counter, several inches apart, for cooling. Once cool, test seal by pressing on center of the lid. Relish can be stored for up to a year. Enjoy!! -Diana
NOTE: Green tomato relish makes a great spicy tartar sauce when mixed with mayo. YUM!
Submitted by Diana Bogue Contributed on: and modified on Saturday October 25th, 2008