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Canning Pickled Green Tomato Relish


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Canning Pickled Green Tomato Relish

  • 10 lbs small, hard green tomatoes
  • 1 1/2 lbs red bell peppers
  • 1 1/2 lbs green bell peppers
  • 2 lbs onions
  • 1/2 cup canning or pickling salt
  • 1 qt water
  • 4 cups sugar
  • 1 qt vinegar (5 percent)
  • 1/3 cup prepared yellow mustard
  • 2 tbsp cornstarch

Yield: 7 to 9 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2 inch headspace. For more information see "Sterilization of Empty Jars".

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Green Tomato Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 5 min 10 15



Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.