Tomato Relish

6-8 pints Prep: 30 m Cook: 1 h 15 m Total: 1 h 45 m Intermediate
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Tomato Relish
Too many tomatoes in the garden? Try canning them with this relish recipe that goes great with anything. Really wonderful with fried shrimp or as a side condiment for your rice, meat and gravy. This sweet and tangy relish combines tomatoes, bell peppers, and onions with vinegar and spices.

Ingredients

6-8 pints servings
  • 3 bell peppers, chopped
  • 5 onions, chopped
  • 1 pint vinegar
  • 2 cups sugar
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 1/2 (2.5 oz) bottle chili powder
  • 1/2 package pickling spice
  • 3 hot pepper pods (optional)
  • 1/4 tsp garlic powder
  • 3-4 quarts peeled tomatoes

Step-by-Step Instructions

  1. Start with a big dish (3 to 4 quarts) of fresh skin-peeled tomatoes. You may want to blanch the tomatoes to make it easier to peel the skins off.
  2. To blanch, fill a large pot with water and bring water to boiling.
  3. Using a sharp knife, cut a small X on the bottom of each tomato. Immerse tomatoes in the boiling water.
  4. Boil for 1 to 2 minutes or until the tomato skins open and begin to peel back.
  5. Remove tomatoes and let cool slightly, then peel off skins. Chop the peeled tomatoes.
  6. Combine all ingredients (chopped tomatoes, bell peppers, onions, vinegar, sugar, salt, black pepper, chili powder, pickling spice, hot pepper pods if using, and garlic powder) in a large heavy pot similar to a Magnalite roaster or canning pot.
  7. Cook over medium heat, stirring occasionally, until mixture is thick and similar to ketchup in consistency, about 1 to 1.5 hours.
  8. Fill sterilized glass jars, leaving 1/2 inch headspace. Wipe rims clean and seal with lids and bands.
  9. Process jars 15 minutes in hot water bath. Remove and let cool completely. Check seals before storing.

Common Problems and Solutions

Q: How do I know when the relish is thick enough?

A: Cook until it's similar to ketchup in consistency - it should coat the back of a spoon and not be watery. This usually takes 1 to 1.5 hours of simmering.

Q: What if my jars don't seal properly?

A: If a jar doesn't seal within 24 hours (the lid doesn't stay down when pressed), refrigerate that jar and use it within 2-3 weeks. You can also reprocess with a new lid within 24 hours.

Q: Can I adjust the sweetness or spice level?

A: Yes, but make adjustments carefully since the sugar and vinegar ratios affect preservation safety. You can add or reduce the hot pepper pods for heat level without affecting safety.

Tips and Techniques

Make sure to sterilize your jars and lids before filling. The relish will thicken as it cools, so don’t overcook it. Properly sealed jars will keep in a cool, dark pantry for up to a year.

Ingredient Substitutions

  • white vinegar: apple cider vinegar
  • fresh tomatoes: canned whole tomatoes, drained
  • pickling spice: 1 tsp each: mustard seeds, coriander seeds, and whole allspice

Equipment Needed

  • Large canning pot or water bath canner
  • Heavy-bottomed pot (like a Magnalite roaster)
  • Canning jars with lids and bands
  • Jar lifter
  • Canning funnel

Historical Context

Tomato relish has been a staple condiment in Louisiana kitchens since home canning became popular in the early 1900s. It’s a versatile way to preserve the summer tomato harvest and add a sweet-tangy kick to everything from seafood to rice dishes.