Posted by Denise on July 06, 2001 at 01:28:11:
In Reply to: fruit and pepper relish posted by babbling betty on July 03, 2001 at 22:00:03:
Green Tomato Relish
2 lbs. green tomatoes, cored and chopped
1 lb. yellow or white onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith'
cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded and finely chopped
2 tablespoons chopped cilantro
1 teaspoon ground cumin (opt.)
combine the tomatoes, onions, peppers, apples, garlic vinegar and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, cilantro and cumin and simmer for 5 more minutes. Puree the mixture (in batches if necessary) in a blender until still somewhat chunky.
If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4" head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.
Apple Relish
14 large apples, peeled and quarted
6 sweet peppers-3 red and 3 green
2 hot peppers, not to large
6 large onions
1 1/2 cups brown sugar
1 tablespoon celery seed
1 1/2 teaspoon slat
4 whole cloves
1-2 pieces cinnamon bark, broken up
3 cups vinegar
1 cup water
Chops apples, peppers, onions (not too fine). Add other ingredients. Cook for 10 minutes and pour into jars and seal.
Mum's Green Tomato Chutney
3 lbs. green tomatoes
1 1/4 lb. red apples
3 med. sweet red peppers
4 med. onions
1 1/2 tablespoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 1/2 cups sugar
2 cups apple cider vinegar
Wash tomatoes, apples and peppers thoroughly. Trim and quarter tomatoes. Core and quarter apples. Seed and slice peppers. Peel and quarter onions. Put vegetables and fruit through the coarse blade of a food processor in small batches. As each batch of fruit-vegetable mixture is processed into medium chunks, place it in a large Dutch oven or roasting pan. Add all remaining ingredients to the pot and stir with a wooden spoon to blend thoroughly. Bring mixture to a slow boil over medium heat, then simmer, uncovered, stirring frequently to prevent scorching, for 30 minutes. Remove from heat. Immediately pour relish into 6 sterilized pint jars. Fill to within 1/2" of the top and seal at once. Cool before storing.
Hot Dog Relish
3 lbs. green tomatoes, washed, stem ends removed,
cut into quarters
4 red apples, washed, cut into quarters, core
removed but not peeled
3 red bell peppers, washed, cut into quarters, seeds
removed
4 onions
1 1/2 tablespoons coarse salt, such as kosher
1 1/2 teaspoons pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoons ground cloves
2 1/2 cups sugar
2 cups white vinegar (at least 5% acidity)
Place the tomatoes, apples and peppers in a food processor and process until very finely chopped. You might have to do this in batches.
Combine remaining ingredients in a large pot and bring to a boil over high heat. Add the chopped tomatoes and apples and bring back to a boil. Simmer, uncovered, until thick, about 30 minutes, stirring occasionally. Taste for seasoning and adjust.
Place into hot sterilized jars leaving 1/2" headspace, cover with hot lids and process in a boiling water canner for 10 minutes.
Fruit Chili Relish
4 qts. ripe tomatoes, peeled - 8 lbs.
OR
3 qts. canned tomatoes
1 qt. peaches or pears, unpeeled -6 or 7 chopped
3 cups apples, chopped, unpeeled -6 or 7
5 cups medium onions, peeled - 12 chopped
1 1/4 cups red bell peppers, chopped and seeded
2 1/2 tablespoons salt
7 tablespoons mixed pickling spices
2 1/2 cups sugar
1 qt cider vinegar -4 cups
Combine first 6 ingredients. Cook, uncovered for 1 1/2 hours or until reduced by one half. Add the spice in a cheesecloth bag and the sugar and vinegar.
Cook, uncovered for 1 hours or until thick, stirring often. Remove the spice bag and pour into clean, hot preserve jars and seal according to the jar or lid directions.