Yield: 7 to 9 pints Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. (For more information see "Jars and Lids"). Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Green Tomato Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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|Serving Size: 1 Recipe (13422g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 90 (1%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 1125.1mg||39 %|
|Potassium 8073.2mg||212 %|
|Total Carbohydrate 2822.1g||830 %|
|Dietary Fiber 89.9g||360 %|
|Sugars, other 2732.1g|
|Protein 55.8g||80 %|
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Calories per serving: 11337
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