10 lb Small, hard green tomatoes
1 1/2 lb Red bell peppers
1 1/2 lb Green bell peppers
2 lb Onions
1/2 c  Canning or pickling salt
1 qt Water
4 c  Sugar
1 qt Vinegar (5 percent)
1/3 c  Prepared yellow mustard
2 tb Cornstarch

Yield: 7 to 9 pints

Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and
onions. Dissolve salt in water and pour over vegetables in large kettle.
Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables
to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat
to boil and simmer 5 minutes. Fill sterile pint jars with hot relish,
leaving 1/2-inch headspace. (For more information see “Jars and Lids”).

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Green Tomato Relish in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of