Elinor Curham'S Mexican Tomato Relish - cooking recipe

Ingredients

2 qt. chopped tomato
2 c. chopped celery (about 6 medium)
1 qt. chopped green peppers
3 qt. chopped onion
1/4 c. finely chopped hot red pepper
3 c. cider vinegar
1 1/2 c. sugar
2 Tbsp. salt
2 tsp. mustard seed
2 tsp. turmeric

Preparation

Prepare home canning jars and lids according to manufacturer's directions.
Combine all ingredients in a large sauce pot.
Bring it to a boil; reduce heat and simmer about 2 hours or until mixture thickens.
Carefully ladle into hot jars, leaving 1/4-inch headspace.
Adjust caps.
Process 10 minutes in a boiling water bath canner.
Yields 6 pints.