The Perfect Summer Tomato Relish Canning Recipe
The first thing that usually comes to mind when we think of relish is pickles. However, you can make delicious relish recipes out of all kinds of vegetables, some fruit as well as with tomatoes. Tomato relish is a really easy condiment to make and preserve, and it contains healthy ingredients that make it a wonderful compliment to any stockpile. Here is a basic recipe that you can follow and build upon if you want to add something different to your emergency food supply.
10 lbs of fresh, ripe tomatoes
3 chopped onions
2 chopped green bell peppers
2 chopped red bell peppers
4 ½ cups of white vinegar
2 cups of brown sugar
3 teaspoons of canning salt
1 teaspoon of celery seed
2 teaspoons of mustard seed
2 teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon of ground cloves
Fill a saucepan with 8 cups of water and bring it to a boil. At the same time, fill your sink with ice water. Add in a couple of tomatoes to the boiling water at a time, let them cook for 30 seconds and quickly remove and place in the ice water. This will cause most of the skin to fall off of the tomatoes, making it very easy to peel them. Remove the skins and chop the tomatoes into small pieces.
Place the tomatoes, along with the chopped onions and peppers, into a stockpot and bring to a simmer. Next, combine the mustard and celery seed into a cheesecloth and tie off the end. Place the sack into the water and let it steep throughout the cooking process. Pour in the rest of the ingredients, stir and let the ingredients simmer for around an hour to an hour and fifteen minutes. Stir occasionally throughout, and remove the spice bag when the mixture is finished simmering.
Processing and Storing the Relish
Carefully ladle out the mixture and place even amounts into preheated pint-sized canning jars until ¼ inch of headspace remains. Give the jars a little shake or use the handle of a wooden spatula to remove any excess air bubbles. Add more relish as needed in order to maintain headspace. When finished, wipe down the rims with a damp cloth to remove any sticky bits of relish before attaching and securing the lid assemblies.
Place the jars in a boiling water canner, and make sure that they are submerged beneath at least two inches of water the entire time. Process the jars for 20 minutes, adjusting for altitude, before removing from heat. Place the jars on the counter and let cool at room temperature overnight. Check the seals of the jars after cooling and label and date the ones that you will store. Expect a shelf life of around a year if they are stored in a cool and dry place.
Remember that you can improvise this recipe and experiment with different seasonings in order to make one that tastes just right. No matter what you come up with, having some tomato relish on hand is a great way to add some zing to your survival diet.