Green Tomato Relish

Ingredients:

8 cups finely chopped (processed or ground) cored green tomatoes
2 cups finely chopped (processed or ground) peeled onions, bell peppers, part red, finely chopped (processed or ground)
1/3 cup pickling salt
2 tablespoons mixed pickling spices
1/2 teaspoon celery seed
1 clove garlic, chopped
2 1/4 cups white vinegar
1 2/3 cups packed light brown sugar

Directions:

Combine the chopped vegetables and salt in a large stainless steel pan. Cover and let stand in a cool place (about 65° tF to 70° F) for 10 to 12 hours, or overnight.

Pour the vegetables in a colander over the sink and let drain. Rinse with cool water and use your hands to squeeze out any excess liquids.

Tie the pickling spices and celery seeds in a cheesecloth spice bag.

In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, chopped garlic, and the vinegar. Put the vinegar mixture over high heat and bring to a boil, stirring until sugar is dissolved. 
Add the drained green tomato mixture and bring the mixture to a boil. Reduce heat to medium-low and boil gently, stirring often, for 1 hour.

While the mixture is cooking, prepare the work area, canner, jars, and lids.

Jar Preparation:

Wash the jars , lids, and bands in hot, soapy water; rinse and drain. Fill the canner with water and place the jars in the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep jars hot until you're ready to fill them.

Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them. 

Put the screw bands near your work area. There's no need to heat the bands.

Filling Jars:

Prepare your recipe for jam, jelly, pickles, relish, etc.. Have a trivet or rack ready in your work area for the hot pot.

Working with one jar at a time, use canning jar tongs to remove jars from the hot water to your work area.

Fill hot, prepared jars with a ladle, leaving the appropriate amount of headspace (see your recipe).

Note: A canning funnel is a great tool for this step.and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes. Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely. Makes about 7 half-pint jars of relish.

Center lids on jars so the sealing compound is in contact with the rims. Screw bands down just to fingertip-tightness. Do not over-tighten. Note: A magnetic lid lifter makes it easier to remove lids, one at a time, from the hot water.

Processing Filled Jars:

Return filled jars to the rack in the hot water in the canner. Lower the rack and adjust the water level so there is at least 1-inch above the tops of the jars.

Cover the canner and bring to a full boil. Once the water is at a full boil, begin timing the processing time required by your recipe.

Turn off heat, remove cover, and let jars stand in the water for 5 minutes. Using the canning jar tongs, remove the jars to a rack or heavy towel to cool. Do not tilt, turn, or dry, and do not disturb the lids or tighten bands. 

After 24 hours, check for seals and remove bands.

Refrigerate any unsealed jars and use within a few days, or reprocess, heating the liquid again (according to recipe instructions) and canning in sterilized jars with new lids.

Label properly sealed jars, wipe the jars and threads clean, and store in a cool, dark place. If desired, the bands can be washed and saved for another canning project or you can screw them (loosely) back on the jars.

Source: DeborahProvencher