9.12.2010

Just Another Meatless Monday #29 Green Tomato Relish

Hey What's For Dinner


Several people emailed me about the green tomato relish I showed off yesterday in my pantry. They were curious about my recipe so I decided that I would post that today instead of my original recipe. While you wouldn't eat it alone it is a fantastic addition to any meatless meal you want to liven up. Baked potatoes and scrambled eggs come to mind and if salmon is on the menu this is hands down THE BEST way to accessorize baked salmon. It's also a very timely recipe to share because it's great way to use up a lot of tomatoes that didn't get a chance to ripen, you know like maybe when you have 32 straight days of rain. Enjoy this great pantry filler and next week I'll be posting a recipe a little more like what I usually do.
This makes a huge batch feel free to cut it down if you don't have a gallon of green tomatoes. If you make a huge batch it's great to hand out as gifts and share with your friends. You will need to give these a boiling water bath to seal them. This is simple:
  • -fill a large canner with water and bring it to a boil while making the actual relish
  • -when the relish is ready in jars with lids put them in the boiling water
  • -make sure there's 2 inches of boiling water above the top of the jars
  • -return the water to a boil-this recipe needs to be in the boiling water bath for 10 minutes
  • -other recipes call for different times
  • -when the time is up use canning tongs to remove the jars to a folded dish towel to drip dry and cool
  • -as they cool the lids will ping indicating they are sealed
  • -resist the urge to touch them until the jars are cooled
  • -when they are cooled gently touch lid to make sure it is sucked down nice and tight
  • -if any are not sealed refrigerate them and use them first

Green Tomato Relish-this makes a huge batch feel free to cut the recipe down
1 gallon chopped green tomatoes
5 cups of sugar
1/2 cup salt
1 pint of chopped jalapenos
6-8 onions, chopped
1 1/2 quarts cider vinegar

set your canner to boil
mix all ingredients and bring to a slow boil
boil gently for 5 minutes
meanwhile wash jars and fill with hot water, let them sit with hot water until ready to use
wash enough new lids and set them in a pan of hot water to wait also
when the relish is done empty the jars of water and fill them with relish
use a clean cloth and wipe the rims of the jars to remove and residue
place a new lid and fasten down the ring
place in the boiling water bath and boil for 10 minutes after the water returns to a boil
remove to cool and check for the jars for seals
share you awesome fall bounty with friends and relatives



So there's the recipe, I hope it lives up to the hopes of my readers, thanks for asking about it!

Now I want you to share with me, a new post or old post is fine and you can always link up more than one! Simply link up below, grab the turkey button and see what everybody is linking up. Last week we had 20 great recipes linked up, think we can get that many this week? This week each link is worth an entry in my canning giveaway, make sure you leave a comment on that post to enter. If you link up multiple posts you can leave multiple comments for more entries to win the awesome 9 piece canning set and Pomona Pectin. This the last day to enter the giveaway and I'll be posting the winner Tuesday morning.
I'm sharing this post with Hearth and Soul!

 


Peace and Love--

11 comments:

  1. Perfect timing! My first crop of tomato plants were pretty exhausted and beginning to fade, so I brought in all the tomatoes and took out the plants (still have a second crop to look forward to!). But I've got tons of green tomatoes sitting on my counter top - perfect for your relish! Thanks for sharing it.

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  2. mmmm...that is a fabulous relish. I really don't do enough with green tomatoes, I'd love to give this idea a try! Thanks for hosting Laura...linked up some simple quesadillas today =)

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  3. The relish looks awesome and I have never canned! I need to learn though so I'm totally keeping this post! Thanks!

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  4. Wonderful recipe! Yum!!!
    My first time playing here, saw you over at girlichef :-)

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  5. Hi Laura, I too have been working diligently to home ferment a lot of the summer goodness! I have yet to drag out my canner though, but i have fermented sauerkraut, made rose hip jelly, cheese and peach salsa! My link this week is a new giveaway where folks can enter to win a September Divine Living Ebook full of great recipes! Thanks as always for hosting this hop and I will check out your canning giveaway! Alex@amoderatelife

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  6. I LOVE canning and fermenting! I've been wanting to try some green tomato recipes, especially since the first frost isn't too far away and I know I'll have some tomatoes that won't ripen before it hits. Thanks for sharing!
    I linked my sourdough flatbread recipe.

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  7. Good stuff!

    I've been on a minor canning tear recently, but I lack the supplies (not enough bottles and lids) and the will to make large batches and properly bathe/sanitize the bottles, so I make small batches and immediately refrigerate.

    These tomatoes look like something we'd quickly finish off anyway.

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  8. boo, i was too late to enter your giveaway! Oh well, i already have a canning set up, but your's was way cooler! :) Love your green tomato relish, this reminds me of being a kid in brooklyn! Green tomato pickles were huge! thanks for sharing on hearth n soul! alex@amoderatelife

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  9. Nice looking relishes! I linked up a recipe for injera, a sourdough flatbread from Ethiopia I've recently discovered. Also includes a discussion about vegetarian choices in restaurants and where to go for the best eats!

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  10. I linked up a Mediterranean Stew that I serve over couscous - yum! And thanks for the great detailed directions for those of us who are canning challenged! Thanks for sharing this with us at the hearth'nsoul blog hop!

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  11. Thanks for linking up with Hearth and Soul. With 20 tomato plants, and the first frost possibly a week away, it looks like I may have some green tomato relish in my future, lots and lots of it. Sigh. Time marches on, but at least my pantry is always full.

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