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Green Tomato Relish

Reviewed: Oct. 21, 2009
This year was a bumper crop of tomatoes and green peppers for me; unfortunately, while my hubby and I were gone to New Mexico for 3 weeks, Wisconsin had freezing temps and snow!! So, I ended up using freeze-damaged green and red tomatoes as well as freeze-damaged green peppers. I added a few "extras" such as garlic piece, pickling spice, dill seed, cayenne pepper, and black peppercorns to the mixture. Wow!! This relish is fantastic! I'm ecstatic because I hated to see all of that garden produce going to waste. As for Laura not hot-water-bath processing, I don't always do that either. As my mom always said, the acid in the vinegar helps to prevent spoilage. She was a successful canner for more years than I can count. Happy eating and gift-giving to me!!
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