Pickles

Green Tomato Hot Dog Relish

Yield: Makes about 6 x 250 ml jars

Prep Time: 2 days

Processing Time: 10 Minutes

Difficulty: Intermediate

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PRINTER FRIENDLY RECIPE
Use this relish for hot dogs but also in sandwich spreads and in dipping sauces for fish.

Ingredients:

6 cup finely chopped green tomatoes, about 4 lb (1.8 kg)

2 onions, finely chopped

1/4 cup (50 ml) pickling salt

2 green peppers, chopped

1 red pepper, chopped

2 cup (500 ml) white vinegar

1 clove garlic, minced

1 1/2 cup (375 ml) brown sugar

1 tbsp (15 ml) dry mustard

1/2 tsp (2 ml) salt

1/2 tsp (2 ml) ginger

1 tsp (5 ml) whole cloves

4 inches (10 cm) cinnamon stick

1 tsp (5 ml) celery seed

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DIRECTIONS:

Day 1

• In a large stainless steel saucepan combine green tomatoes, onions and pickling salt. Cover and let stand 12 hours in a cool place.

Day 2

• Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Rinse tomatoes and onions well and press out excess moisture; set aside.

• In a large stainless steel saucepan combine vinegar, garlic, brown sugar, mustard, salt, and ginger. Tie cloves, cinnamon stick and celery seed in a square of cheesecloth, creating a spice bag; add to saucepan. Mix well; bring to a boil.

• Add tomatoes, onions and peppers; simmer for 1 hour, stirring frequently, until tomatoes are transparent. Discard spice bag.

• Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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