|Pickles to Relish|
|by Beverly Alfeld|
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives.
Results 1 - 10 of 434 for red tomato relish
Use real ripe tomatoes; scald. Peel and chop. Chop onion and celery fine. Cut garlic fine. Tie spices in bag. Mix other ingredients. Put in enamel ...
Don't peel tomatoes. Grind first 3 ingredients. Add sugar, vinegar and spices. Boil until thick. Put in pint sterilized jars and seal.
Skin tomatoes, chop tomatoes, pepper and onion. Cook at medium heat until thick. Several hours. Can in jars.
Scald tomatoes. Peel them and cut into small pieces. Add all other ingredients (chop the green peppers and onions) and boil until thickened. Put into ...
Cook slow until thick. Put in hot jars. Hot bath for 15 minutes.
Cook about 45 minutes. Seal in hot jars and water bath 10 minutes for pints.
Peel fresh tomatoes ... done. Pour hot relish into sterilized canning ... for 10 minutes, pints 15 minutes. Delicious over dried beans. Makes 3 to 4 pints.
Drop tomatoes in boiling water, peel and quarter. Remove seeds from peppers. Chop. Dice onions. Add all to a large pot. Simmer 1 1/2 hours. Ladle ...
Cook until thicken on low. Put in jars.
Cook tomatoes, onions, sugar, vinegar and salt slowly over low heat for 2 hours. Add peppers and cook 30 minutes longer. Can while hot in pint jars. ...
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