Green Tomato−Jalapeno Relish

Green Tomato−Jalapeno Relish

Ingredients:
5 pounds (10 to 12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalapeños
2 cups unrefined cider vinegar
1 1/2 cups granulated sugar
1/4 cup pickling salt

Directions:
Prepare 6 (1 pint) canning jars according to manufacturer's directions. Coarsely chop tomatoes, onions
and jalapeños in batches in a food processor, and reserve them. Combine vinegar, sugar and salt in a
stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3
minutes. Spoon the relish into the prepared jars, leaving 1/2 inch of headspace. Process the jars in a
water bath for 10 minutes.
Green Tomato−Jalapeno Relish 59
Guava Jelly
1 pound guavas
Water
Granulated sugar
Grenadine
Wash guavas and cut them into 1/4−inch slices. Put them into a non−reactive heavy−bottom saucepan
and barely cover them with water. Bring the liquid to a boil, lower the heat, and simmer for 20 minutes
or until the guavas are tender. Pour the contents of the pan through a strainer lined with cheesecloth.
Let it drip for 30 to 45 minutes until most of the liquid has gone through. Squeeze gently to extract any
extra liquid.
Measure the guava juice and return it to the saucepan. For every cup of juice add 3/4 cup sugar and 1
tablespoon grenadine. Stir well. Bring to a boil and simmer, stirring, for about 20 minutes or until the
jelly reaches 220 degrees F on a candy thermometer. Ladle into hot sterilized jars and seal.
Guava Jelly 60
Honey Packed Peaches
Makes 6 pints.