Garden Relish

Marie Overton
Aug 21, 2022
2 min read

Updated: 3 days ago

It’s the end of the summer, you have canned all of your bulk items, but you have a few remaining items straggling out of the garden. What do you do with them? GARDEN RELISH is the perfect condiment to make. Then, come family cookouts and fall football games you can break out this tangy relish and dollop it on burgers and hot dogs. It’s a perfect way to use up your garden produce.

Jars of homemade salsa in a wooden crate. One jar is open with a spoon inside. The background is light wood, conveying a rustic feel.

Garden Relish

This recipe makes approximately 6 pints of Relish.

Ingredients:

Hands deseeding tomatoes over a bowl on a speckled countertop, with sliced tomatoes on a wooden board nearby.

8 cups tomatoes
2 3/4 cups sugar
2 tart apples
2 green peppers
2 red peppers
1 onion
1 cup celery
1 1/2 cups white vinegar
2 tablespoons mustard seed
1 tablespoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Prepare Ingredients and Cook:

Chopped tomatoes, peppers, and onions are mixed in a metal pot. The colors are vibrant red and green, suggesting fresh ingredients.

Core the tomatoes (if needed), apples, and peppers. Process all the fruits and vegetables through the food processor. Be sure not to do it for too long or it will become too liquid. You want nice relish-sized chunks.

Hand holding a small white cup of ground spice over a pot with chopped vegetables and sugar. Colorful and cooking-themed.

Combine all the ingredients in a large pot and cook at a simmer for 2 hours.

Canning Garden Relish:

Person filling jars with red salsa from a pot using a spoon. A metal funnel and apron with "Marie" are visible on a granite counter.

Using a jar funnel, fill hot pint jars leaving 1/2-inch of headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 15 minutes if at sea level.

Chalkboard sign with "WATER BATH" instructions by altitude. Jars with gold lids nearby on a speckled surface. Cozy, rustic feel.

Remember to adjust your processing time if you are above 1000 feet in elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

At the end of the cooling time, carefully remove the jars, with a jar lifter, from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Jars of red salsa with silver lids, a spoon in one jar. "Forjars" branding visible. Set on a green-striped surface with a glittery cloth.

If your jar does not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.