Green tomatoes
#21
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Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
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I used to make Green Tomato Marmalade for DH's grandma then after she passed his dad. Unfortunately I usually made it when I was pregnant with all day morning sickness so I still can't stomach it. But they loved it! It was flavoured with ginger. Very different.
#22
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This is the recipe I've been using. How does it compare with your favorite?
GREEN TOMATO RELISH
24 large green tomatoes
3 red bell peppers, seeded
3 green peppers, seeded
12 large onions
3 T celery seed
3 T mustard seed
1 T salt
5 c white vinegar
2 c cider vinegar
In a food processor, coarsely grind tomatoes, peppers and onions.
Line a large colander with cheesecloth, place it over a large bowl, and
pour in tomato mixture to drain for 1 hour. In a large, non-aluminum
stockpot, combine tomato mixture, seeds, salt, sugar and vinegars.
Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize jars and lids to hold relish (12 pint jars or 6 quart jars). Pack
relish into jars, making sure there are no spaces or air pockets. Fill to
the top. Screw on lids. Place a rack in the bottom of a large stockpot
and fill halfway with boiling water. Carefully lower jars into
the pot, using a holder. Leave a 2-inch space between jars. Pour in
more boiling water if necessary, until tops of jars are covered by 2
inches of water. Bring water to a full boil, then cover and process for
30 minutes. Remove jars from pot and place on a cloth-covered
surface, several inches apart, until cool. When cool, press top of each
lid with finger, ensuring that seal is tight.
Daffy
GREEN TOMATO RELISH
24 large green tomatoes
3 red bell peppers, seeded
3 green peppers, seeded
12 large onions
3 T celery seed
3 T mustard seed
1 T salt
5 c white vinegar
2 c cider vinegar
In a food processor, coarsely grind tomatoes, peppers and onions.
Line a large colander with cheesecloth, place it over a large bowl, and
pour in tomato mixture to drain for 1 hour. In a large, non-aluminum
stockpot, combine tomato mixture, seeds, salt, sugar and vinegars.
Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize jars and lids to hold relish (12 pint jars or 6 quart jars). Pack
relish into jars, making sure there are no spaces or air pockets. Fill to
the top. Screw on lids. Place a rack in the bottom of a large stockpot
and fill halfway with boiling water. Carefully lower jars into
the pot, using a holder. Leave a 2-inch space between jars. Pour in
more boiling water if necessary, until tops of jars are covered by 2
inches of water. Bring water to a full boil, then cover and process for
30 minutes. Remove jars from pot and place on a cloth-covered
surface, several inches apart, until cool. When cool, press top of each
lid with finger, ensuring that seal is tight.
Daffy
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10-04-2011 12:04 PM