8 c. cored and chopped ripe tomatoes
1 c. chopped celery
1 c. chopped green pepper
2 tbsp. salt
2 1/4 c. cider vinegar
1/4 c. water
3/4 c. sugar
1/4 c. instant minced onion
1/4 tbsp. mustard seed
1 tsp. basil leaves, crushed
1 tsp. instant minced garlic
1/2 tsp. crushed red pepper

In medium bowl, combine tomatoes, celery, green pepper, and salt. Cover and refrigerate 12 to 18 hours. Drain vegetables in sieve, pressing out liquid with the back of spoon. In large saucepan, combine vinegar, water, sugar, onion, mustard seed, basil, garlic, and red pepper. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Add vegetables. Bring to a boil. Immediately pack into hot canning jars, leaving 1/4 inch head space. Adjust caps. Process according to directions for 10 minutes. Cool. Check seals. Remove bands before storing. Instead of processing, Spanish Tomato Relish can be refrigerated or frozen in tightly covered containers. Makes 2 pints.