Green Tomato Relish

Green Tomato Relish 24 large green tomatoes 3 red bell peppers, halved and seeded 3 green bell peppers, halved and seeded 5 large onions 3 T. celery seed 3 T. mustard seed 1 T. salt 5 cups white sugar 2 cups cider vinegar This recipe should come to about 12 pints: In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place the sealed jars in a water bath canner, making sure they are covered with boiling water. Process the jars for 15 minutes. Remove jars from the pot and place on cloth-covered or wooden surface, several inches apart, until cool. Once cool, press the top of each lid with your finger, ensuring that seal is tight (lid does not move up or down at all). Any that do not seal should be put in the fridge and eaten within 2 months.