Title: Dorothy Flatman's Green Tomato Relish
Categories: Canning Pickle
Yield: 4 Servings

2 1/2	lb	Green tomatoes
2		Sweet red peppers
1	lg	To 2 onions
1 1/2	c	Cider vinegar
3/4	c	Light corn syrup
4	ts	Salt
1/2	ts	White pepper
2	ts	Mustard seed
1	ts	Whole allspice
2		Bay leaves

Here is a great way to use those tomatoes that failed to ripen before the first frost. The recipe makes about four 1/2 pint jars. In addition to the basic equipment, you will need a food grinder or mill and a cheesecloth spice bag.

1. Organize and prepare ingredients, equipment, and work space.

2. Wash tomatoes, peppers, and onions. Stem tomatoes, stem and seed peppers, peel and cut onions into quarters.

3. Put vegetables through coarse blade of food grinder or chop coarsely.

4. Put chopped vegetables into large kettle along with vinegar, syrup, salt and pepper.

5. Tie whole spices in cheesecloth bag and add to kettle.

6. Heat to boiling, then reduce heat to a simmer. Cook, stirring occasionally, about an hour, or until almost all the liquid has evaporated.

7. Ladle the hot relish into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4 inch of tops.

8. Wipe tops and threads of jars with damp clean cloth.

9. Put on lids and screw bands as manufacturer directs.

10. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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