Sunday, August 28, 2016

Tomato Relish

If you have a lot of tomato plants, you may find yourself with tomatoes that are beginning to split from so much rain.  They split because the rain causes the inside to swell from all the moisture and the skin is too small.  Once they split, they must be harvested immediately or insects will invade and it's all downhill from there.  I'm going to post some different recipes for using those extra quantities of tomatoes.

Tomato Relish

8 quarts      -     Ripe tomatoes - cored and peeled
6 Large      -     Onions - peeled
4                       Sweet green peppers - cored and seeded
2 Cups       -      Celery 
4 Cups       -      Brown sugar
1/3 Cup      -      Salt
4 Tblsp.      -     Mustard seeds
3 1/2 Tblsp. -    Cinnamon - ground

Coarsely chop tomatoes and put into large heavy pot.  (I spray my pot first with PAN cooking spray or use olive oil.)

Coarsely chop other vegetables with the coarse knife of the food chopper or food processor or by hand.  It will look prettier if these are all similar in size but makes no difference in taste.

Combine all ingredients and cook slowly, stirring to keep from sticking, about two hours or until the mixture is thick and clear.

Ladle into hot, sterilized jars; cap and process for 15 minutes.   Makes about 14 pints. 

This thick sweet relish is good with meat or cheese.  Makes a good condiment for sandwiches.

Good General Information

Fresh tomatoes  =  canned tomatoes:

Bushel  =  20 quarts chopped 
Bushel  =  12 - 16 quarts juice
2 1/2 - 3 1/2 pounds  =  1 quart

From "Freezing & Canning Cookbook" by the Farm Journal 1963 collection of "Prized Recipes from the Farms of America."

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