Thank you, to whoever posted the green tomato relish recipe (I think it is
Ev). (I've not been reading the group for a while so only got the last of
this thread.) I have been trying to find this recipe for years!!! My
grandmother made it and the recipe disappeared. In my attempt to find the
right recipe, there have been many inferior relishes produced.g This
recipe actually looks like the right one; the others did not.

Hopefully, next year will also be a good pepper year and I'll be able to
try it.

Thank you, again!

Glenna

===================

"StanB" wrote in message
...
Thx.

"EV" wrote in message
...
StanB wrote:

"EV" wrote in message
[]

If you also have green tomatoes, you can make a delicious green
tomato
and
sweet pepper relish.

Care to share your recipe?

I'm happy to share the recipe. This is what we use, instead of the
store
bought
stuff. A double batch is enough for us, and for gift giving, until the
green
tomatoes roll in again.

The recipe is from a cookbook first published in 1963:
Freezing & Canning COOKBOOK
Revised Edition: Prized Recipes from the Farms of America by the Food
Editors
of Farm Journal
ISBN:0-385-00487-7

GREEN TOMATO/PEPPER RELISH
Makes 12 pints according to the book, but I only ever get about 6
pints
out of
the recipe.

1 gallon green tomatoes
2 medium onions
4 large (sweet) green peppers
2 large (sweet) red peppers
1/2 Cup salt
1 tsp mixed pickling spices
3 Cups vinegar
1 Cup water
2 Cups sugar

* Wash, chop and mix vegetables, peeling onions and discarding pepper
seeds.
Add salt and let stand for several hours or overnight. Drain liquid
and
discard.
* Tie spices in clean cheescloth; combine all ingredients and simmer
for
30
minutes
* Remove bag of spices. Ladle boiling hot mixture into hot jars;
adjust
lids at
once.
*Process in boiling water bath (212F) 10 minutes.

NOTES:
- You can use all green peppers, if your peppers are sweet. I think
the
red is
just for colour.
- When I'm in a hurry, or making a double batch, I chop all the
ingredients in
a food processor
- When short on time, I've frozen the vegetables, either whole or
chopped,
then
thawed them and made the relish as per usual. Doesn't seem to affect
the
taste
or texture
- The recipe is old, so I've changed the boiling water bath time to
reflect
today's canning standards
------------

I haven't tried this recipe, but since it was on the facing page, and
the
orginal poster had a bumper crop of peppers ... and I was typing
anyway
....

PEPPER RELISH - makes 6 pints
According to the book, all pepper relishes are best served within six
months
after being canned

12 sweet green peppers
12 sweet red peppers
12 small onions, peeled
Boiling water
3 Cups vinegar
1.5 Cups sugar
4 tsp salt
2 tsp celery salt

* Put peppers, seeds discarded, and onions, through food chopper. Add
voiling
water to cover; let stand 10 minutes. Drain and discard liquid. Add
remaining
ingredients to vegetables. Boil slowly for 15 minutes.
*Ladle into hot jars. Adjust lids at once. Process in boiling water
bath
(212F)
for 10 minutes.

NOTE: The recipe is old, so I've changed the boiling water bath time
to
reflect
today's canning standards
- I suppose you could use all green peppers if that's what you have

Enjoy,
EV