Green Tomato and Pepper Relish

Name: Green Tomato and Pepper Relish
Total time: 195
Yield: 64
Ingredients: 12 large green tomatoes, cut into large chunks; 6 large green bell peppers, cut into large chunks; 6 large red bell peppers, cut into large chunks; 10 large onions, cut into large chunks; 4 cups boiling water, or as needed; 4 cups vinegar; 5 cups white sugar; 1 tablespoon salt; 2 teaspoons ground turmeric; 1 (8 ounce) jar mustard; 6 (1 pint) canning jars with lids and rings

Recipe by AlyssaLibby from allrecipes.com

Condiment 3 Hr. 15 Mins.

Ingredients

64 servings

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12 large green tomatoes, cut into large chunks
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6 large green bell peppers, cut into large chunks
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6 large red bell peppers, cut into large chunks
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10 large onions, cut into large chunks
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4 cups boiling water, or as needed
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4 cups vinegar

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5 cups white sugar
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1 tablespoon salt
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2 teaspoons ground turmeric
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1 (8 ounce) jar mustard
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6 (1 pint) canning jars with lids and rings

Instructions

Place green tomatoes, bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.