Reviewed: Mar. 8, 2012

Thanks so much. I was looking for an easy recipe. I used to help my mother make the relish from our own garden of delicious veggies, too many years ago. I did my own canning after getting married. But the work world got me away from it. Now I am retired and looking to settle back into it again. I will let you know how I make out.

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Reviewer:

Janine Suzanne

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Reviewed: Jan. 27, 2012

Yum Yum :) This stuff is so good on everything! I will add more vinegar next time tho.

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Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 29, 2011

this has got to be the best stuff i have ever canned.i ate a whole pint with crackers after it cooled down.i am headed to the store to get much ingreadents to make another batch tonight.AWSOME STUFF!!!!!!!!!!!!!!

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Reviewer:

garyjerome

Reviewed: Dec. 20, 2011

This was my first time making this relish. I made one alteration and added some hot pepper flakes to give it a little kick. I probably didn't add enough but anyway, but flavor was great and everyone who tried it wanted more (even people who thought they didn't like relish)! Great recipe!!

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Reviewer:

lthur714

Reviewed: Dec. 9, 2011

Fan-freaking-tastic recipe! Made as written and the only change I'd make for me personally is probably a tad less celery seed, just because it's a fairly strong flavor. Other than that it's delicious!

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Reviewer:

Amy

Reviewed: Dec. 9, 2011

Amazing!! Everyone loved it! Even the oldest family members of our family. Said it was the best. I'd have to agree! However, I only came out with enough to fill 6 pint jars. I'm a first timer. Never canned before. I'm sure I made a mistake somewhere. But it still turned out incredible! Its our new favorite!

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Reviewer:

dolescj

Reviewed: Nov. 27, 2011

An excellent recipe. Beware, however, of filling jars to the top. You must leave a small headspace for processing or the jars may leak or not seal. I left about 1/8 inch. The jars might seal before you can even get them into the processor with even this low headspace, but process them anyway or they will not be sterile.

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Reviewer:

Tarzan113

Cooking Level: Intermediate

Home Town: Annawan, Illinois, USA

Living In: Palo, Iowa, USA

Reviewed: Nov. 25, 2011

Everyone loves this Relish. Add to burgers or pretty much anything! The best Green Tomato Relish I've every made, hands down!

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Reviewer:

ESWheeler

Reviewed: Nov. 14, 2011

Excellent recipe! I read other reviews and saw some people did not drain theirs, so I compromised and drained some of the tomato liquid, but not all. I noticed it is still a bit runny so I will just drain it as I use it and it will be fine. :)

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Reviewer:

K.Jones

Reviewed: Nov. 14, 2011

absolutely perfect! The whole family loves it. I didn´t have any celery seeds, so put in coriander seeds instead, which works really well. I also put a little mild chili in.

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