Ingredients

• 6 , 1-pint
• 12 large green tomatoes , cut into large chunks
• 10 large onions , cut into large chunks
• 6 large green bell peppers , cut into large chunks
• 6 large red bell peppers , cut into large chunks
• 4 cups boiling water , or as needed
• 5 cups white sugar
• 4 cups vinegar
• 1 , 8 ounce
• 1 tablespoon salt
• 2 teaspoons ground turmeric

Instructions

1. 1 Inspect six 1-pint 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.
2. 2 Combine green tomatoes, onions, and bell peppers in the bowl of a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain.
3. 3 Add vegetable mixture to a large pot over medium-high heat; stir in sugar, vinegar, mustard, salt, and turmeric to combine. Bring to a boil until vegetables are softened, 10 minutes.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ 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.
5. 5 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 15 minutes.
6. 6 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.

Nutrition per serving