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This is my husband's grandmother's recipe for sweet tomato relish. It's amazing served over meatloaf!
Ingredients
- ripe tomatoes - peeled, seeded, and: 15 piece (chopped)
- sweet onions: 5 piece (chopped)
- Granny Smith apples - peeled, cored, and: 4 piece (chopped)
- white sugar: 2 cups
- fluid ounces white vinegar: 5 piece
- pickling spice, bundled in cheesecloth: 1 Tbsp
Metric Conversion
Stages of cooking
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Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
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Combine tomatoes, onions, apples, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook, stirring occasionally, for about 10 minutes.
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Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
