Pickled Green Tomato Relish

If you wind up with lots of green tomatoes, you can still make this zesty, brilliant yellow relish. As long as you keep the amount by weight of ripe and green pepper the same, you can substitute chiles for some of the green peppers. Adapted from “So Easy to Preserve,” University of Georgia Extension. Makes 14 pints. Ingredients

pounds small, hard green tomatoes 1½ pounds red bell peppers 1½ pounds green bell pep

pers 2 pounds onions ½ cup canning salt 1 quart water 4 cups sugar 1 quart apple cider vinegar (or any 5-percent acidity vinegar)

prepared mustard 2 tablespoons cornstarch Directions

Sterilize canning jars (I used my dishwasher’s sanitize cycle and left the door closed to keep the jars hot) and wash screw-on jar rings and lids in hot, soapy water. Prepare jar lids as directed on the package (jar lids manufactured in 2014 are not only BPA-free, they do not need to be heated). Wash and coarsely grate or finely chop tomatoes, peppers and onions. Dissolve salt in water and pour over vegetables in large saucepan. Heat to boiling and simmer 5 minutes. Drain vegetables well and return to saucepot. Add sugar, vinegar, mustard and cornstarch. Stir to mix. Heat to boiling and simmer 5 minutes.

Fill hot pint jars with hot relish, leaving ½ inch of headspace. Remove air bubbles and wipe the jar rims clean. Place lids and screw rings on hand-tight. Process for 11 minutes in a boiling water bath (add one more minute for every 1,000 feet of altitude over 6,000 feet).