Green Tomato Relish - cooking recipe

Ingredients

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved seeded
12 large onions
3 Tbsp. celery seed
3 Tbsp. mustard seed
1 Tbsp. salt
5 c. white sugar
2 c. cider vinegar

Preparation

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions.
(You may need to do this in batches.)
Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar.
Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars).
Pack relish into sterilized jars, making sure there are no spaces or air pockets.
Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water.
Carefully lower jars into pot using a holder.
Leave a 2 inch space between jars.
Pour in more boiling water if necessary, until tops of jars are covered 2 inches of water.
Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pots and place on cloth-covered surface, several inches apart, until cool.
Once cool, press top of each lid with finger, ensuring that seal is tight.
Relish can be stored for up to a year.
Makes 192 servings.