Reciepe for green tomatoes -canned relish or similar?

Question

Tomatoes about to freeze and hate to waste them. Can't fry them all

Answer 1

GREEN TOMATO RELISH (CANNED)

2 qt. green tomatoes, ground
3 red peppers
3 green peppers
5 lb. onions
3 c. vinegar
3 c. sugar
2 tsp. celery seed
1 tsp. turmeric

Grind tomatoes, red peppers, green peppers and onions. Combine and drain vinegar, sugar, celery seed, mustard seed and turmeric. Put together and let come to a good boil. Put in sterile hot jars. Makes 7 to 8 pints. Process 5 minutes in hot water bath.

Answer 2

Original Green Salsa

INGREDIENTS
2 pounds tomatillos, husked and cut in half
3 green tomatoes, chopped
1/2 cup olive oil
2 mild chile peppers, chopped
1 shallot, chopped
5 sprigs cilantro, chopped
1/3 cup distilled white vinegar
1/4 cup garlic powder to taste
1 teaspoon salt
DIRECTIONS
Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

Ali's Green Sauce

INGREDIENTS
3 avocados, peeled and pitted
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste
DIRECTIONS
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

Green Tomato Raspberry Jam

INGREDIENTS
4 cups shredded green tomatoes
4 cups white sugar
1 (6 ounce) package raspberry flavored gelatin mix
DIRECTIONS
Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

Green Tomato Relish

INGREDIENTS
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
DIRECTIONS
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 a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Green Tomato Pickles

INGREDIENTS
1 gallon green tomatoes, thinly sliced
6 large onions, thinly sliced
1/2 cup salt
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 tablespoon celery seeds
1 tablespoon mustard seed
1 tablespoon ground mustard
3 cups distilled white vinegar
3 cups brown sugar
1/2 lemon, sliced
2 red bell peppers, minced
1 red bell pepper, thinly sliced
DIRECTIONS
In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.
In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.
Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.

Hot Dog Relish

INGREDIENTS
4 cups chopped onions
4 cups coarsely chopped cabbage
12 chopped green bell peppers
10 green tomatoes, chopped
1/2 cup salt
2 tablespoons mustard seed
1 teaspoon celery seed
1 1/2 teaspoons turmeric
6 cups sugar
4 cups white vinegar
2 cups cold water
DIRECTIONS
Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

Mexina Salsa Verde

INGREDIENTS
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped
1/4 cup lime juice
1/4 teaspoon salt and pepper to taste
1/2 cup chopped cilantro
DIRECTIONS
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Chow Chow I

INGREDIENTS
12 1/2 pounds green tomatoes, chopped
8 large onions, chopped
10 green bell peppers, chopped
3 teaspoons salt
6 chopped green chile peppers
1 quart distilled white vinegar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1/4 teaspoon ground cloves
1 3/4 cups white sugar
1/2 cup prepared horseradish
DIRECTIONS
In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
Drain the tomato/pepper mixture and add the hot chile peppers and vinegar.
Wrap the cinnamon, allspice, cloves, sugar and horseradish in cheesecloth or a porous bag, and add to tomato/pepper mixture.
Boil for 15 minutes, or until tender.
Pack tightly in sterilized jars and seal.

Budget Berry Jam

INGREDIENTS
4 cups green tomato pulp
4 cups white sugar
2 (3 ounce) packages fruit flavored gelatin mix, any flavor
DIRECTIONS
In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.

Chow Chow II

INGREDIENTS
8 cups fresh green beans
1 large head cauliflower, separated into florets
3 cups fresh lima beans, shelled
3 cups fresh corn kernels
4 cups chopped onions
5 green bell peppers, chopped
8 cups green tomatoes, chopped
3 quarts cider vinegar
4 cups white sugar
1/2 cup salt
2 tablespoons celery seed
2 tablespoons mustard seed
2 tablespoons ground mustard
1 tablespoon ground turmeric
DIRECTIONS
Bring a large pot of water to a boil. Add green beans, cauliflower, lima beans, and corn. Cook for 5 to 8 minutes or just until tender; drain. Return vegetables to pot, and mix in onions, bell peppers, and green tomatoes.
Heat vinegar in a saucepan until boiling. Season with salt, celery seed, mustard seed, ground mustard, and ground turmeric. Pour over vegetables in pot, and bring to a boil. Simmer 20 to 25 minutes, stirring occasionally.
Pour into 12 sterilized pint jars, and seal.

Green Tomato Mincemeat

INGREDIENTS
8 quarts green tomatoes, minced
8 quarts minced, cored apples
1/2 pound beef suet
6 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 pounds raisins
32 ounces candied mixed citrus peel
7 large orange, peeled, sectioned, and cut into bite-size
2 lemons, finely chopped
DIRECTIONS
In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.

Green and Red Tomato and Corn Soup

INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ground cumin
4 green tomatoes, chopped
4 tomatoes, chopped
1 1/2 cups fresh corn kernels
7 cups vegetable broth
salt and pepper to taste
DIRECTIONS
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.