So many green tomatoes and not enough sunshine and warm temperatures. That means it’s time to make green tomato relish, the perfect accompaniment to pinto beans or hotdogs. It’s worth the time investment needed to can them in a water bath, but you can also make just enough to store in your refrigerator for use now. Just don’t let them go to waste after you pull a few to fry!
Green Tomato Relish
Yield: 4 pints
4 pounds or 2 quarts of chopped green tomatoes
3 medium sweet onions, peeled and chopped
3 large green bell peppers, seeded and chopped
1-1/2 cups sugar
1-1/2 cups distilled white vinegar
1 tablespoon canning salt
1/2 teaspoon celery seeds
Place the tomatoes, onions, peppers, sugar, vinegar, salt, and celery seeds in a large stockpot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer 30 minutes uncovered. Spoon the hot mixture into hot canning jars, leaving 1/4-inch headspace. Remove air bubbles and wipe the jar rims. Cover with the flat lid, then the screwband. Process in a boiling water bath for 15 minutes. Remove to a wire rack and allow to cool to room temperature, away from drafts for 24 hours.