Time 1h25m Yield 60 Number Of Ingredients 7 Steps:
Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Time 3h30m Yield 4 pints Number Of Ingredients 9 Steps:
Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until desired thickness about 3 to 5 hours. Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.
Yield Serves 4 Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.
Time 1h50m Yield 10 pints. Number Of Ingredients 14 Steps:
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.
Time 2h25m Yield 3 pints Number Of Ingredients 8 Steps:
Mix tomatoes, onion, pepper and salt, let stand 1 hour. Drain well and add remaining ingredients (tie spices in cheesecloth). Bring to a boil and simmer 20 minutes. Pour into sterilized jars and seal. Process in boiling water bath 20 minutes.
Time 30m Yield about 6 pints. Number Of Ingredients 12 Steps:
In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.
