Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
2 hrs 20 mins
Total Time:
3 hrs 15 mins
Servings:
64
Yield:
6 pints relish
Ingredients
Directions
Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
Combine green tomatoes, onions, and bell peppers in the bowl of a food processor; pulse until coarsely chopped. Transfer to a large bowl; pour boiling water over vegetable mixture and set aside for 20 minutes. Drain.
Add vegetable mixture to a large pot over medium-high heat; stir in sugar, vinegar, mustard, salt, and turmeric to combine. Bring to a boil until vegetables are softened, about 10 minutes.
Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.
Nutrition Facts (per serving)
| 88 | Calories |
| 0g | Fat |
| 21g | Carbs |
| 1g | Protein |
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