Is this Green Tomato Relish (Hot Dog Relish) recipe one that can be safely canned?
There are so many recipes posted on Pinterest and this one sounds good. It supposedly was found in a canning book but there is no mention of the book’s title or date of publication. We have some concerns about whether this has enough acidity for safe hot water bath canning. We would also like to substitute mustard seed for the prepared mustard and celery seed for the celery salt. Any insights?
READY IN:1hr 50mins
YIELD:5 half pints
- 1 quart chopped green tomato
- 1 large sweet white onion, chopped
- 1 large green pepper, chopped
- 2 tablespoons canning salt
- 1 cup sugar
- 1 tablespoon prepared mustard
- 1 teaspoon celery salt
- 4 whole cloves
- 1 cup vinegar (5% acidity)
- Combine tomatoes, onion, and pepper in large bowl.
- Sprinkle salt over vegetables, mix in,and let stand 1 hour.
- Drain vegetables.
- Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and simmer for 20 minutes.
- Take out spice bag.
- Pack hot relish into hot jars.
- Leave 1/4 inch headspace.
- Place canning lids on jars.
- Process half pints for 10 minutes in hot water bath.
The recipe does look like it could have some safety issues. As you point out, there is a limited amount of acid for that quantity of vegetables. We also like to see more defined measurements, such as cups or pounds rather than 1 large onion, since sizes vary.
We always recommend that consumers use recipes from a reliable source to be certain the recipes have been tested for acidity and heat transfer. Is there a way to respond to the pin to see if you could learn the source of the recipe and if it’s been tested?
Here is a recipe for Pickled Green Tomato Relish that we know is safe. I wouldn’t recommend using whole mustard or celery seeds in a relish- they don’t soften much so would be hard in the relish. Whole spices are usually in the brine in pickles and aren't eaten with the pickle.