Green Tomato Relish

Chop the vegetables uniformly for the best results. No one wants an awkwardly cut relish.

Taste the relish before canning and adjust the seasoning if needed.

Use a large pot to prevent the mixture from boiling over.

Stir the relish frequently while simmering.

Leave the proper headspace in jars to allow for expansion during processing.

Wipe the rims of the jars clean before sealing to make sure you get a good seal.

Process the jars in a boiling water bath or steam canner to preserve the relish.

Label the jars with the date so you know when they were canned.

Serve the relish chilled or at room temperature.

Can I use a different type of vinegar?

Yes, you can use white vinegar, but cider vinegar adds the best flavor.

What can I substitute for honey?

You can use sugar or a honey substitute like agave syrup.

Is it necessary to sterilize the jars?

Yes, sterilizing the jars is essential for safe canning and preserving.

Can I add other spices to the relish?

Yes, you can add spices like mustard seeds, turmeric, or red pepper flakes for different flavors.

How do I know when the relish is ready?

The relish is ready when it's thickened slightly and the vegetables are tender.

Can I use red tomatoes instead of green?

Green tomatoes are preferred for their firmness and tart flavor, but you can use red tomatoes for a different taste. The texture will be different.

What can I use this relish for?

Green tomato relish is great on hot dogs, hamburgers, sandwiches, or as a condiment with meats.

How long will this relish last?

Properly canned and sealed, the relish can last for up to a year in a cool, dark place.

Can I make a smaller batch?

Yes, you can halve the recipe for a smaller batch, but adjust the cooking time if needed.

Is there a way to make this relish less sweet?

Reduce the amount of honey or replace some of it with vinegar for a tangier relish.