green tomato relish canning recipe

Written ByJenny Smyth Posted on
green tomato relish canning recipe
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The Best green tomato relish canning recipe

I’ve been making this green tomato relish canning recipe for years, and it’s a staple in our household. I love how it’s a perfect blend of sweet and tangy flavors, and it’s so easy to make.

The best part is that it’s a great way to use up those green tomatoes that are usually left on the vine. My kids adore it, and it’s a great addition to any meal.

I’ve also found that it’s a fantastic way to get my family to eat more vegetables. Plus, it’s super healthy, as it’s made with fresh veggies and no added sugars.

It’s also a great way to preserve those tomatoes for later use, which is perfect for our busy family schedule. I’ve even started making it for special occasions like holidays and potlucks.

The process of canning is pretty straightforward, but I’ll admit that I’ve had some mishaps over the years. However, with practice comes perfection!

And trust me, this recipe is worth perfecting. Not only does it taste amazing, but it’s also a great way to enjoy the flavors of summer year-round.

Green Tomato Relish for Canning

Green Tomato Relish for Canning

4.9 from 503 votes

This tangy and slightly sweet relish is a great way to use up end-of-season green tomatoes. It pairs perfectly with hot dogs, burgers, or as a condiment for sandwiches.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 96 servings (makes about 6 pints)Cuisine: InternationalCalories: 15 kcal per tablespoon

🥘Ingredients

For the Relish

6 pounds green tomatoes, cored and finely chopped
2 large onions, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1/4 cup pickling salt
2 cups apple cider vinegar (5% acidity)
2 cups granulated sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

👨‍🍳Directions

1Place the chopped green tomatoes, onions, and bell peppers in a large bowl.
2Sprinkle the pickling salt over the vegetables and stir to combine.
3Let the mixture stand for 4 to 6 hours or overnight in the refrigerator to draw out excess moisture.
4After the resting time, transfer the salted vegetables to a colander and rinse thoroughly with cold water to remove the salt.
5Drain well, then press the mixture with a spoon or your hands to remove as much liquid as possible.
6For best results, wrap the vegetables in a clean kitchen towel or cheesecloth and squeeze out any remaining moisture.
7In a large non-reactive pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, allspice, and cloves.
8Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
9Reduce the heat to medium and let the syrup simmer for 5 minutes.
10Add the drained vegetable mixture to the pot with the simmering syrup.
11Stir well to combine.
12Bring the relish to a full rolling boil over high heat, then reduce the heat to medium and boil gently for 10 minutes, stirring occasionally.
13The relish should thicken slightly and the vegetables will become tender but still retain some crunch.
14While the relish cooks, prepare your canning jars by washing them in hot soapy water and rinsing well.
15Place the jars in the water bath canner filled with hot water and bring to a simmer.
16Keep the jars hot until ready to fill.
17Place the lids and bands in a separate small saucepan of simmering water to soften the sealing compound.
18Using a canning funnel and a ladle, carefully fill the hot jars with the hot relish, leaving 1/2 inch headspace from the top of the jar.
19Remove any air bubbles by sliding a non-metallic utensil along the inside of the jar.
20Wipe the jar rims with a clean, damp cloth to remove any residue.
21Center the lid on the jar and screw on the band until fingertip-tight.
22Place the filled jars into the water bath canner, ensuring they are covered by at least 1 inch of water.
23Bring the water to a full rolling boil and process the jars for 15 minutes (adjust for altitude if necessary).
24After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them with a jar lifter.
25Place the processed jars on a clean towel or cooling rack, leaving at least 1 inch of space between them.
26Let them cool undisturbed for 12 to 24 hours.
27After cooling, check that each lid has sealed by pressing down on the center; it should not pop back.
28Store sealed jars in a cool, dark place for up to 1 year.
29Refrigerate any jars that did not seal and use within 1 month.

🔧Equipment

Large non-reactive pot (stainless steel or enamel)
Colander
Cheesecloth or clean kitchen towel
6 pint-sized canning jars with lids and bands
Water bath canner
Jar lifter
Canning funnel
Clean cloth for wiping rims

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 120mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 0g

📝Notes

For a spicier relish, add 1/2 teaspoon of red pepper flakes along with the spices. Always use fresh, firm green tomatoes for the best texture. The resting and draining step is crucial to avoid a watery relish. If you prefer a finer texture, pulse the vegetables in a food processor, but do not puree.

Watch Video Of How Green Tomato Relish for Canning Works

This green tomato relish canning recipe is always a good idea for any occasion – whether you’re looking for a tasty side dish or a healthy snack option.

It’s perfect for family gatherings or potlucks because everyone will love its unique flavor profile.

Plus, you can store it in your pantry for months without worrying about spoilage thanks to proper canning techniques.

❓ Frequently Asked Questions About Green Tomato Relish for Canning

Q: What is the best type of green tomatoes to use for this recipe?

For this recipe, you want to use firm, slightly unripe green tomatoes that have not yet turned yellow or red.

Q: Can I use red tomatoes instead?

No, this recipe specifically calls for green tomatoes. Red tomatoes will change the flavor profile of the relish too much.

Q: Do I need to add any extra ingredients besides the green tomatoes?

Nope! This recipe relies on the natural sweetness of the green tomatoes to get its flavor profile right.

Q: How long do I need to let the relish sit before canning?

You’ll want to let the relish sit at room temperature for at least 24 hours before canning to allow the flavors to meld together.

Q: Can I can this relish in a water bath or do I need a pressure canner?

This recipe requires a water bath canner because of its acidity level.

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