PICKLED GREEN TOMATO RELISH

      Title: PICKLED GREEN TOMATO RELISH
  Categories: Condiments, Relishes, Canning
       Yield: 1 Recipe
  
      10 lb Small, hard green tomatoes
   1 1/2 lb Red bell peppers
   1 1/2 lb Green bell peppers
       2 lb Onions
     1/2 c  Canning or pickling salt
       1 qt Water
       4 c  Sugar
       1 qt Vinegar (5 percent)
     1/3 c  Prepared yellow mustard
       2 tb Cornstarch
  
   Yield: 7 to 9 pints
   
   Procedure: Wash and coarsely grate or finely chop tomatoes, peppers,
   and onions. Dissolve salt in water and pour over vegetables in large
   kettle. Heat to boiling and simmer 5 minutes. Drain in colander.
   Return vegetables to kettle. Add sugar, vinegar, mustard, and
   cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill
   sterile pint jars with hot relish, leaving 1/2-inch headspace. (For
   more information see "Jars and Lids").
   
   Adjust lids and process according to the recommendations in Table 1.
   
   Table 1. Recommended process time for Pickled Green Tomato Relish in a
   boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -
   1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   
   ======================================================= === * USDA
   Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
   format courtesy of Karen Mintzias
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