Thank you, to whoever posted the green tomato relish recipe (I think it is Ev). (I've not been reading the group for a while so only got the last of this thread.) I have been trying to find this recipe for years!!! My grandmother made it and the recipe disappeared. In my attempt to find the right recipe, there have been many inferior relishes produced. This recipe actually looks like the right one; the others did not.
Hopefully, next year will also be a good pepper year and I'll be able to try it.
Thank you, again!
Glenna
===================
> Thx.
>>
>> > StanB wrote:
>> >
>> >> > and
>> >> > sweet pepper relish.
>> >>
>> >> Care to share your recipe?
>> >
>> > I'm happy to share the recipe. This is what we use, instead of the >store
>> > bought
>> > stuff. A double batch is enough for us, and for gift giving, until the >> > green
>> > tomatoes roll in again.
>> >
>> > The recipe is from a cookbook first published in 1963:
>> > Freezing & Canning COOKBOOK
>> > Revised Edition: Prized Recipes from the Farms of America by the Food >> > Editors
>> > of Farm Journal
>> > ISBN:0-385-00487-7
>> >
>> > GREEN TOMATO/PEPPER RELISH
>> > Makes 12 pints according to the book, but I only ever get about 6 >pints
>> > out of
>> > the recipe.
>> >
>> > 1 gallon green tomatoes
>> > 2 medium onions
>> > 4 large (sweet) green peppers
>> > 2 large (sweet) red peppers
>> > 1/2 Cup salt
>> > 1 tsp mixed pickling spices
>> > 3 Cups vinegar
>> > 1 Cup water
>> > 2 Cups sugar
>> >
>> > * Wash, chop and mix vegetables, peeling onions and discarding pepper >> > seeds.
>> > Add salt and let stand for several hours or overnight. Drain liquid >and
>> > discard.
>> > * Tie spices in clean cheescloth; combine all ingredients and simmer >for >> > 30
>> > minutes
>> > * Remove bag of spices. Ladle boiling hot mixture into hot jars; >adjust
>> > lids at
>> > once.
>> > *Process in boiling water bath (212F) 10 minutes.
>> >
>> > NOTES:
>> > - You can use all green peppers, if your peppers are sweet. I think >the
>> > red is
>> > just for colour.
>> > - When I'm in a hurry, or making a double batch, I chop all the >> > ingredients in
>> > a food processor
>> > - When short on time, I've frozen the vegetables, either whole or >chopped,
>> > then
>> > thawed them and made the relish as per usual. Doesn't seem to affect >the
>> > taste
>> > or texture
>> > - The recipe is old, so I've changed the boiling water bath time to >> > reflect
>> > today's canning standards
>> > ------------
>> >
>> > I haven't tried this recipe, but since it was on the facing page, and >the
>> > orginal poster had a bumper crop of peppers ... and I was typing >anyway >> > ....
>> >
>> > PEPPER RELISH - makes 6 pints
>> > According to the book, all pepper relishes are best served within six >> > months
>> > after being canned
>> >
>> > 12 sweet green peppers
>> > 12 sweet red peppers
>> > 12 small onions, peeled
>> > Boiling water
>> > 3 Cups vinegar
>> > 1.5 Cups sugar
>> > 4 tsp salt
>> > 2 tsp celery salt
>> >
>> > * Put peppers, seeds discarded, and onions, through food chopper. Add >> > voiling
>> > water to cover; let stand 10 minutes. Drain and discard liquid. Add >> > remaining
>> > ingredients to vegetables. Boil slowly for 15 minutes.
>> > *Ladle into hot jars. Adjust lids at once. Process in boiling water >bath
>> > (212F)
>> > for 10 minutes.
>> >
>> > NOTE: The recipe is old, so I've changed the boiling water bath time >to
>> > reflect
>> > today's canning standards
>> > - I suppose you could use all green peppers if that's what you have >> >
>> > Enjoy,
>> > EV
>> >
>> >
>> >
>> >
>>
>>
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