Mom's Green Tomato Relish

Step 1: Prep time and cook time does not include "setting" times and hot water bath canning time. Use course blade on grinder for all vegetables. Place all ground vegetables in a large bowl. Leave juice and put in ½ cup Kosher salt and stir. Let stand for 8 hours or overnight. Strain and rinse thoroughly. Place in a large towel and squeeze out all the liquid.

Step 2: In large kettle, prepare brine and bring to boil. Put dry relish in brine and simmer for 30 mins with time starting when relish reaches a simmer.

Step 3: Sterilize 8 pint jars and lids. Fill hot jars to withing 1/2" of top with relish and brine, making sure rim of jar is clean. Seal with new lid and metal ring. Process in hot water canning bath according to manufacturers directions after water comes to a boil. Vacuum from heat will seal lids securely with a POP as it pulls the center of the lid down. When jars are completely cooled check tops by pressing in the center of the lids to make sure a vacuum was created. At this point you can remove the metal ring if you need it for other jars. It is only needed for sealing and when you open the jar for use. If the lid moves, it did not seal and you will need to reheat and try again, making sure lid and rim are clean. Write date on lid. Store on shelf.