Tomato Relish

Marie Overton
May 23, 2022
2 min read

Updated: Jul 7

When my mother found out I was canning tomato relish she was so excited. Evidently, it was a favorite of her grandmother’s to preserve and it brought back many fond memories for her. Tomato relish is a great addition to so many of our meals. It is interesting that as a society we have gone away from so many of the lovely sauces and relishes we used to use and now we simply use ketchup. While I am a fan of ketchup, I see no reason to limit myself. I would use tomato relish on anything I would use pickle relish or ketchup on, as well as, all different kinds of meat.

Plate with tater tots and red sauce beside a glass jar of similar sauce on a grey surface. Spoon inside jar. Rustic, homey vibe.

Tomato Relish

This recipe makes approximately 11 pints of Tomato Relish.

Ingredients:

Hands chop tomatoes on a striped wooden board, placed on a speckled countertop. A shiny metal bowl is nearby.

13 pounds peeled, seeded, and chopped Tomatoes (See my video on blanching tomatoes if you have questions about that.)
1 c diced Celery
3 large chopped Onions
2 large chopped Sweet Peppers
2 c White Vinegar
1 1/2 c Brown Sugar
3 tbsp Mustard Seed
2 tbsp Salt
1 tbsp Cinnamon

Cook the Vegetables:

Overhead view of a pot with chopped vegetables, spices, and sugar on a kitchen counter. Vibrant colors and a blend of ingredients.

Combine all the ingredients in a large pot and simmer for 2 hours until it is nice and thick.

Person stirring sauce in a large silver pot on a stovetop. Jars and a black pot in the background. Hexagonal tile backsplash, cozy kitchen.

Canning Tomato Relish:

Hands arranging lids on nine jars of tomato sauce on a speckled countertop, with a person wearing a beige apron in the background.

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

Debubble the jars using a chopstick to release any trapped air bubbles.

Wipe the rims of the jars with a clean cloth to ensure a good seal.

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 the jars in a boiling water bath (electric or regular) for 20 minutes if at sea level. Don't start the timer until after the water has come to a rolling boil. After the processing time has elapsed, remove the lid, turn off the heat and allow the jars to cool for 5 minutes. (Remember to adjust the pressure for your elevation if higher than 1000 feet.)

Once your relish has completed the appropriate time in the boiling water bath canner take them out and sit them on the counter for 24 hours to cool and completely seal.

If your jar did 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. The quality is best in the first year.

Brown pot of tomato relish on burlap with cherry tomatoes and spoon. Text reads "Tomato Relish" in whimsical font. Rustic setting.

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 our canning basics videos.