• Part One
• MIX & PULSE tomatoes, onions, and bell peppers in a blender, food processor, or grinder. You'll have to do this in small batches. The ratio is two tomatoes to every one onion and half of a bell pepper.
• DRAIN - Place the vegetables in a colander to drain, and add salt. If you chopped them small, place a cheesecloth on the bottom of the colander. Let sit for one hour to drain fully.
• POUR your freshly strained mixture into a large stock pot on high heat. Mix in the sugar, vinegar, mustard seed, and celery seed.
• BOIL - Bring the mixture to a boil. Once it begins to boil, reduce the heat down to a simmer and then cook uncovered for thirty minutes. The goal here is to thicken up your relish by boiling off the liquids. Stand by and frequently stir to avoid scorching.
• SERVE immediately, refrigerate, or can the relish in a hot water bath.
• Part Two - Canning Instructions:1. Carefully place the jars of green tomato relish into the water bath canner, making sure that at least two inches of water covers the tops of the jars.

2. Process the cans in boiling water:

In half pints or pint jars, process for:

• - 10 minutes at altitudes under 6,000 feet
• - 15 minutes at over 6,000 feet elevation

In quart jars process for:

• - 15 minutes under 6,000 feet elevation.
• - 20 minutes at over 6,000 feet
• 3. Use a jar lifter to remove the cans, and place on a folded bath towel on your counter. Do not let any of the jars touch each other, leave an inch of space in between.
• 4. Let cool in place for at least 12-14 hours.
• 5. Push down on the jar lids to see if they are solid and sealed. If sealed, the button will not move or wiggle.
• 6. Remove the rings, but not the lids from the jars that passed the sealed inspection.*
• 7. The failed jars should be moved to the fridge and eaten within a month.
• 8. The sealed jars should be put away in a cool dark place to be consumed within a year.
• For optimal flavor, wait six weeks before opening and eating the first jar.