I'm hoping to try this one this weekend so it's NOT T&T...yet.
I've included the website where I found it.

Deanna

GREEN TOMATO BREAD FROM ANDREA++****
http://www.joyinthegarden.com/Green Tomato Recipes.htm
3 eggs
1 C. oil
2 C. sugar
2 C. Green Tomato Puree (small amount of water if needed, can be frozen for use later)
1 T Vanilla
3 C. Flour
1/2 tsp salt
1 ½ tsp. baking powder
1 C. chopped walnuts (optional)
1 C. raisins (optional)
Mix eggs, oil, and sugar. Add green tomato puree and vanilla. Sift dry ingredients together and add to other ingredients. Add nuts and /or raisins if desired. Grease and Flour two 9x5 loaf pans. Divide batter evenly and pour into pans. Bake at 350° for 45-60 minutes.

SOME MIX-IN IDEAS FROM JOY FOR GREEN TOMATO BREAD:
Mini choc. chips= a sweet dessert cake
Pecans= very nutty flavored
Raisins = chewy, great if you like raisins
Lime zest = wow, my favorite! I used 1/2 tsp. for a small loaf.

But to be honest we don't deal with lots of green tomatoes. Instead we just pull the plants and hang them upside down in the green house or the barn or the basement and let the tomatoes ripen. I'll take a ripe over a green anytime. ;)

Dave

The BBB has a pretty good green tomato mincemeat (though I prefer butter to suet). Due to the fat and density it's pc'd.

Having Southern roots, I'm partial to fried green tomatoes, which can be frozen.

I haven't made the mincemeat for quite a while because I really prefer Linda Amendt's fruit mincemeat, but the green tomato will make a good bar cookie filling, etc.

But mainly I'm with Dave. I pick and store what green tomatoes I can and let the others go. By this point in time I'm so burned out by canning I don't really care what happens to the tomatoes that are left.

Carol

Piccalilli
From the Joy of Pickling

13-1/2 cups chopped vegetables (I use about 5-1/2 cups green tomatoes, 5-1/2 cups cabbage, 1-1/2 cups peppers and 1 cup onions. Change proportions or add other vegetables to suit your taste, but end up with approximately 13-1/2 cups.)
1/4 cup pickling salt
2-1/4 cups cider vinegar
3/4 cup brown sugar
1 tablespoon yellow mustard seeds
1 tablespoon grated horseradish
1 tablespoon minced garlic
2 teaspoons hot pepper flakes
1. Combine the vegetables with the salt in a large bowl. Stir well and let stand for 3 - 4 hours (I usually leave mine overnight). Drain and rinse the vegetables in a colander, then drain again.
2. Bring the remaining ingredients to a boil in a large pot (preferably stainless steel - do not use aluminum) and stir to dissolve the sugar. Reduce heat and simmer for about 10 minutes.
3. Add the vegetables. Bring everything back up to a boil.
4. Immediately pack the vegetables into pint mason jars and leave about a 1/4" headspace. Process in a hot water canning bath for 10 minutes.
5. Store about three weeks to develop the flavors. Makes about four pints.

Green tomato mincemeat

14 pounds green tomatoes
2 tsp. coarse salt
1 cup beef suet
1/2 cup water
6 cups sugar
4 cups raisins
grated rind of 1 orange
3 cupspeeled chopped apples
2 tbsp. cinnamon
1 tsp. cloves
2 tsp.nutmeg
1/2 cup water
juice and pulp of 3 lemons

Chop tomatoes fine and sprinkle with salt. Let stand 1 hour, then drain off all juice. Place in a large pot and cover with water. Bring to a boil and boil for 5 minutes. Drain well again andreturn to pot. Add suet and 1/2 cup water. Simmer for 20 minutes. Add sugar and cook until it is disolved. Add remaining ingredients and boil rapidly, stirring often until mixture is thick--about 20 minutes.

Seal in hot sterilized jars.
Process in a hot water bath for 15 minutes.

You can add a little brandy or rum when you go to use it for pies or tarts or whatever. This is just as nice as store bought mincemeat.

The BBB green tomato mincemeat, which has suet and 1/2 cup of vinegar, calls for a processing time of 90 minutes in a pressure canner.

Carol

This year late blight got everything, so there's not a green one left anyway. I usually slice a bunch, freeze on baking sheets and stick them into the freezer for fried green tomatoes, it works well as long as you don't thaw the tomatoes before frying.

Annie

Outdated methods from old books and unsafe recipes such as this one are just that - outdated and unsafe.

Dave

I think I'll Google and see what I find.......
Maybe more recipes!! LOL

Deanna

I was canning before most of you were born.

Bonnie

I believe it's Annie who has a not-so-good memory of a family pickled mushroom recipe they'd made and shared for years. Until the family picnic where everyone ended up at the hospital. It only takes once.

Carol

Safety guidelines change, research is on-going, old books get updated with safety changes, recipes get revised or eliminated all together. Even Ball/Bernardin changes their books, recipes and guidelines every couple of years to remain current.

All these testing result and revised guidelines are readily available to anyone who wishes to remain current and safe in their home food processing. Those that aren't interested enough to try to learn new things risk themselves as well as others.

Dave

Oilpainter, your recipe sounds excellent. My only doubt is the processing time. And since I'm not eating what you process, really it isn't my business what you choose to do.

I think healthy people can ingest a lot of things that might be less-than-optimal, but as someone who has a number of relatives with health issues and immunity problems, I feel a responsibility to be extra-careful. I want whatever I serve to be guaranteed for all who sit at my table, including those whose health is most compromised.

If I go back to one of my older Kerr books, the processing time in 1958 was 25 minutes, so even then 15 was a bit short. Really, how difficult is it to increase the processing time or change the method? It won't affect the product. Mincemeat is pretty resistant to whatever you do.

Do I wish sometimes that I could go back to what used to be? Yes. There are people I miss whom I'd love to see again. Once-upon-a-time I heard bears and mountain lions outside the windows. There was space and woods and horses pulling plows. Hay bales to build forts with. And, of course, wood cookstoves to can on, and kerosene lamps and pumps and outhouses, which I am more than glad to see the end of.

But those times are gone. So be it.

It is no disrespect to my grandmothers to change their methods. They did their best with what they knew and so do I.

Carol

We used an outhouse for some time too, but I wouldn't do it now just because I did it then.

And yes, Carol, that was Aunt LulaBelle's pickled mushroom recipe. We'd all been eating them for years, until that one family potluck. I believe I've mentioned that nothing breaks up a family party faster than watching Aunt Esther barf in the bushes. It did take several hours until people got really sick, though.

Several of us spent time in the Emergency Room that night. I wasn't sick, I didn't eat the mushrooms. Now no one else will either.

Annie

Chow Chow is very similar to Piccalilli - just different vegetables. The Ball recipe calls for cucumbers, red pepper, cabbage, onions, green tomatoes, green beans and carrots. Spices are slightly different as well. Sounds pretty similar to the Rummage Relish recipe on NCHFP, too.

You may want to ask your FIL what he remembers being in it, and go from there.

I believe people did get sick, but they didn't used to run to the doctor and get "diagnosed" like some do today.
Tracking/reporting is better.

Lots of people boiled the heck out of their home canned food before they ate it too which reduced the risk somewhat (I ate a lot of 'gray' green beans at grandma's house).

Each of us has to determine our own risk factor and that's fine. However, many new canners come here looking for instructions/recipes and may not be familiar with the history and older ways. I think it's important to give them current, safe methods. Imagine making something for the first time, giving it as gifts, and finding out everyone got sick! That's not going to be much of a confidence builder!!

When someone posts here that a recipe isn't safe, it simply means it is out of sync with currently tested standards. It isn't a personal attack. It doesn't mean YOU have to change anything, the choices are ultimately yours.
It's simply an attempt to teach the methods that we know today, with all of our scientific progress, to be safe for all.

And I certainly don't think it's about age. It was actually kind of cool when my mom called me last weekend for advice (she's 67, I'm 46....IF that matters...).
She used to can alot, hasn't for quite awhile and is getting back into it. When she was faced with carrots and beets and a canner that wouldn't seal, she called! She was contemplating BWB! I told her she could pickle her beets and use BWB, but she should freeze those carrots! Risk reduced! Yay!

Deanna...just hoping this stays a friendly, helpful place!

Deanna, I totally agree with your post. This is my first year canning, and I'm following the Ball Complete book recipes for the most part. I have been saving recipes from here and like to know whether they're approved, safe recipes, or untested family recipes. There are certain recipe alterations I feel comfortable with, and with other ingredients, I like the assurance of knowing a recipe has been tested safe. Thanks!

I just thought I'd point out that one source I read said that 25% of all cases of botulism are food-related and 90% of those cases come from home-canned foods. So it definitely behooves us to be careful.

Clearly, green tomatoes aren't a problem, but suet certainly can be.

Getting back to the topic. Deanna, I will be really interested to hear how that green tomato quick bread turns out for you.

Now, here's a recipe. It's untested, but it's from Joanne Weir, and I haven't made anything of hers that's not worked out.

Fried Green Tomato "Sandwiches" (good with homemade garlic mayonnaise with a dash of cayenne)

4 ounces goat cheese or other soft, rich cheese of choice
1/4 cup snipped chives
1 T. chopped flat-leaf parsley
2 tsp. chopped thyme
2 tsp. chopped oregano
(or instead of the herbs, use slivers of sun-dried tomato, chopped olives, capers or sliced green onions)
1 tsp. grated lemon zest
Coarse salt and freshly ground pepper
5-6 medium green tomatoes (about 2 1/2 pounds) cut into 1/4" slices
1 cup all-purpose flour
3 large eggs, beaten
2 T. milk
1 1/2 cups yellow or white cornmeal
2 T. olive oil

In a small bowl, mash together the cheese, the herbs and the lemon zest. Season to taste with alt and pepper.

Place tomatoes in a single layer on paper towels and salt lightly.

Place the flour in a bowl. Place eggs and milk in a second bowl. Place cornmeal in a third bowl. Season all three with salt and pepper.

With paper towels, pat the tomatoes dr. Place half the tomatoes in a single layer on a work surface. Spread cheese mixture evenly over the slices. Top with the remaining tomato slices, making sandwiches.

One by one, place sandwiches in the flour. Press down lightly, turn to coat, then tap off the excess. Next dip in the egg mixture to coat completely, then dip in the cornmeal and tap off the excess. Set aside on a plate.

(Tomatoes can be prepared to this point several hours ahead of time.)

Preheat oven to 375.

Heat olive oil in a large skillet over medium-low until rippling. Cook the sandwiches in batches, in a single layer, until golden on each side and the walls of the tomatoes are fork-tender, 10-12 minutes. Remove from the pan and drain on paper towels, then place the sandwches on a baking sheet and keep warm on the top rack until all of the sandwiches are cooked.

Serve on a platter garnished with additional herb sprigs.

Serves 6

Green Tomato Raita

Makes about 3 cups. Good with grilled meats, spicy chicken stews or over steamed basmati rice.

2 cups plain yogurt
1 small cucumber, peeled and diced
coarse salt
1 tsp. cumin seed
1 garlic clove, minced
2 tsp. grated fresh ginger
1/2 serranto pepper, seeded and minced
freshly ground black pepper
1 large green tomato, diced

Place yogurt in a cheesecloth-lined strainer set over a bowl. Let drain at least 2 hours or overnight.

Place cucumber in a colander and salt lightly. Let sit 15 minutes. Rinse and pat dry.

Place cumin seeds in a small skillet over medium-high heat and toast until fragrant. Remove from pan, cool and grind.

Place all ingredients except tomato in a bowl and mix. Season to taste with salt and pepper. Let rest 1-4 hours before serving. Just before serving, stir in the tomato.

I see this as one of those forgiving recipes. Once you know the method, you can vary the raita ingredients any number of ways.

Finally, this recipe from Carol Costenbader. She gives directions for canning, but for obvious reasons, I'm not including those. Keeps well refrigerated and can be halved.

I have considered canning this as a pickle without the eggs, flour and oil, then stirring in mayonnaise or salad dressing upon opening. That would be very doable.

Green Tomato Dip

Makes 4 pints

8 green tomatoes, washed and cored
4 red bell peppers, washed, halved and seeded
4 large onions, peeled, cut in half
3 cucumbers, peeled, cut into chunks
1/2 cup pickling salt
2 1/2 cups white wine vinegar
1 cup sugar
2 tsp. celery seed
1 tsp. dry mustard
1/4 tsp. freshly ground black pepper
1 tsp. mixed pickling spice
2 eggs
1/2 cup flour
3/4 cup vegetable oil

1. Grind vegetables coarsely or pulse in an FP. You may also chop by hand. Sprinkle with the salt.

2. Cover and let stand at least 8-12 hours.

3. Drain vegetables and combine with 2 1/4 cups of the vinegar, sugar, celery seed, mustard and pepper. Add pickling spice tied in a bag.

4. Pour vegetables and seasonings into a nonreactive pan. Cook over low heat 30 minutes. Combine eggs, flour and the remaining vinegar in a food processor. With the motor running, add the oil by droplets in a steady stream until the mixture becomes thick and smooth.

5. Remove spice bag and stir in the egg mixture. Cook over low heat until thick, about 5-10 minutes.

6. Refrigerate.

Carol

Carol

I don't know how much I'm going to have left in the way of green tomatoes. The weather here is still warm enough that what is on the vines is still ripening, albeit slowly, but not warm enough for any new ones to form. I'll have to see how it goes. Maybe I'll get some from the veggie stand out on the highway just so I can try that piccalilli..it sounds like something I would like.

I hadn't thought of green tomatoes in Raita either, and I love the stuff. I'm glad Deanna asked the question; it was a good motivator to find something new.

Carol

Now, my dad remembered chowchow from his childhood as something quite different. One year he and Mom worked out how they thought Grandma Wimer and her daughters had done it. It was very chunky, a lot coarsly sliced cabbage and the green tomatoes were sliced fairly thick (they cut the big ones in half before slicing). I don't recall them using onion in this, but I know that two of the crocks had hot peppers in them. When they got done they had 4 big stoneware crocks full. I know they salted this down and kept it in the cool room, and that they had a weight on top of a plate and that they skimmed this and that it seemed to take quite a long time to do this. I suspect that they were following a basic rule for kraut making as their method. I know when all was said and done we had many quarts of it and it was very pretty and quite tasty. Perhaps the difference was that he grew up in central Oklahoma and his mom's family was Pennsylvania Dutch and the area he grew up in had a very large percentage of German families.

I just wash the tomatoes, slice them, put them on a baking sheet and freeze them, then package them in ziplock bags in serving sized packages. When I want fried green tomatoes I take them out of the freezer, blot them a little with a towel, dip them in the egg wash, then the breading. Back into egg wash and another dip in the breading, and into the frying pan. Do not thaw them or they get too soft to deal with easily. Use any mixture of crumbs or flour/cornmeal or whatever you like for YOUR green tomatoes.

I dip them twice because I like really crunchy green tomatoes...

Annie

4 c green tomatoes [about 16 tennis ball size]
4 c cabbage [about ½ of a large head]
4 c onions [about 6 medium sized]
4 c bell peppers [8 - 12 medium sized]
8 hot peppers
4 c white vinegar
4 c sugar
1 tsp canning/pickling salt
1 tsp celery seed
1 tsp mustard seed
Use the small grinder & the coarse or medium blade.
Grind the vegetables and mix with the vinegar, sugar, salt and spices and add the vegetable juices from the grinding.
Bring to boil and cook 20 to 30 minutes
Place in scalded jars and seal.
Makes approximately 10 pints [Last pint is fairly watery]

Do you measure the 4 cups of each vegetable AFTER it's been chopped/cut up? I would guess so, but just want to make certain.

Thanks,
Kathy

Kathy, I read that recipe as measuring after chopping the veggies.

I do have one question though - do you know the processing times for this? I'm assuming it would be about the same as salsa - 15 minutes BWB for pints?

lantanascape,
I don't want to start an argument about unsafe practices here but there is no BWB processing time. I have always made sure the jars and lids are sterile then add the boiling mixture, put on the lid and ring and set aside to cool. I have stored them for up to 2 years with no ill effects. I'm sure a 15 minute BWB would be a good insurance policy though.

I made the bread last night. Of course, I am completely unable to follow a recipe without "tweaking" something so here are my changes:
I added about a teaspoon of Pumpkin Pie spice ('cuz there weren't any)
I used 1 c. whole wheat flour and 2 c. whole wheat Pastry flour.

I liked the bread. Similiar to zucchini bread in that you don't see/taste the veggies.
For us, the raisins and nuts wouldn't be "optional". Without them, there's really not a lot of flavoring, just sweet (which would be OK if you wanted to frost or serve with a sauce).

Good use of green tomatoes in my book, but not "OMG! Awesome!" over the top.

I have the veggies chopped for the green tomato hot dog relish posted by bela67 (from Ball) last week. They had to sit in the fridge overnight and boy, was I glad. Kind of "whooped" last night after pulling out the last of the garden, clean up and baking the bread as well as dinner!
I'll finish/can the relish tonight!

Deanna

7 cups finely chopped green tomatoes
7 cups finely chopped apples
1 whole lemon, seeds removed, finely chopped
1 whole orange, seeds removed, finely chopped
3 cups raisins or currants or a mixture of the two
1 cup chopped, pitted dates (I use the extruded pieces from our organic food co-op)
3 cups packed brown sugar
1 cup white sugar
1/4 cup light molasses
3/4 cup apple cider vinegar
1/2 cup brandy, rum or grape juice
2 T cinnamon
1 T allspice
1 T ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
1 tsp ground black pepper
1/2 cup (1 stick) butter

Mix all ingredients except butter in a large heavy kettle. Bring to a boil, then reduce heat, so mixture boils gently, without spattering. Stirring often to prevent sticking, cook for a couple of hours, or till the liquid is absorbed, and mixture is quite thick. Taste for seasonings, adding more vinegar or sugar if needed... sometimes it depends on the type of tomatoes you use. Cut butter into pieces, and stir into mixture till melted. Pack into quart jars,and pressure cook at 10 lbs for about 30 minutes.

Now ... if I can just find a way to acquire green tomatoes. We don't have a vegetable garden, but I have friends who do and they might share. When I had a garden I would make Green Tomato relish and mincemeat, too. Back then I used recipes from my 1963 Farm Journal Freezing and Canning Cookbook, which I still use as a reference. (And, yes, I realize many of the processes are no longer acceptable ... so I adjust them.)

Thanks,
Kathy

Yes, it's outdated, but many of the recipes can be adjusted for time and technique and still be safe.

Annie

Green Tomato Bread

8 to 10 Medium Green Tomatoes
2/3 C. Seedless Raisins
2/3 C. Boiling Water
2/3 C. Vegetable Shortening
2 2/3 C. Sugar
4 Eggs
3 1/3 C. Flour (I use 50% whole wheat)
2 tsp. Baking Soda
1 1/2 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Ground Cloves
2/3 C. coarsely chopped Walnuts or Pecans

Peel and core green tomatoes. (I don't bother peeling, and it works just fine.) Process green tomatoes in a blender until smooth and creamy. You should have 2 cups pulp. Set raisins in boiling water and set aside to cool. In a large mixing bowl cream shortening and sugar until fluffy. Add eggs, 2 cups tomato pulp, the plumped rasins and the soaking water. Beat well. In another bowl, combine flour, baking soda, salt, baking powder, cinnamon, cloves and nuts. Add one cup at a time to tomato mixture, stirring well after each addition. Divide batter into two 9 x 5 inch greased loaf pans and bake in a 350 degree oven for one hour and 10 minutes, or until toothpick inserted in center comes out clean.

Green Tomato Hot Dog Relish

1 quart chopped green tomatoes
1 large sweet white onion, chopped
1 large bell pepper (the red ones look great in the jars)
2 TBS. canning salt
1 C. Sugar
1 TBS. prepared mustard
1 tsp. celery salt
4 whole cloves
1 C. Vinegar (5% acidity)

Combine tomatoes, onion and pepper in a 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, bring to a boil and simmer for 20 minutes. Take out spice bag. Pack hot relish into hot, sterilized jars. Leave 1/4 inch headspace. Process half pints for 10 minutes in hot water bath.

Hope you enjoy!

2 1/2 lbs. green tomatoes
6 sm. cucumbers
2 swt. red or green peppers
1 sm cauliflower
1 bunch celery
2 lbs sm. white onions, peeled
1 lb green beans in 1" lengths
1/4 C salt
2 qts. cidar vinegar
2 1/2 C sugar
2 T celery seed
3 T dry mustard
4 T tumeric
1 T whole allspice
1 T fresh ground pepper
1 T cloves

Cut tomatoes, cucumbers, peppers, cauliflower & celery into small pieces. Combine with onions & green beans. Cover w/3 qts. boiling water & salt & let stand for 1 hr. Drain. Rinse well with cold water & drain again. Mix the remaining ingredients in a large pot & heat to boiling. Add the vegetables & cook until tender, stirring frequently. Spoon into hot sterilized jars, fill w/cooking liquid leaving 1/8" headspace and seal. If you wish, process in boiling-water bath for 10 min.

I have never tried this recipe...to much stuff & too much work for me. Besides, I remember having it as a kid & it just didn't do anything for me!

Thanks,
Kathy

Green Tomato Jam
yield (approx. 4 cups

3 lbs. finely cut green tomatoes
1 very finely cut up lemon (flesh& skin)
3 lbs. sugar
1/2 C. preserved or candied gingerroot, finely chopped
1/2 C. crushed pineapple

Stir half the sugar into the green tomatoes and lemon and leave overnight. The next morning add the rest of the sugar together with gingerroot and crushed pineapple and stir. Boil for 1.5 hrs. Pour into sterilized jars and BWB for 10 minutes.

Hope you like it, Kathy, as much as I do.

Lynda

Well, guess what I found? a 42-page PDF cookbook of green tomato recipes. I expect some of them will reflect a certain desperation, but it should still be worth looking through or saving to your computer for next year.

Carol

Just look at them all!!

(I'm sure all of you rural experts are like, pfiffle, that's nothing haha. But to me with my little urban garden with 4 tomato plants, I can hardly believe it all.)

Anyhow, I will definitely be making more fried green tomatoes (recipe linked on my blog below) and try canning some too.

Last year I made Farmgirl Susan's Relish and it was incredible so I'm going to make it again: http://foodiefarmgirl.blogspot.com/2005/09/saving-harvest-green-tomato-relish.html

I also made dilled green tomatoes last year from the blue book, but I didn't like those much (too mushy) so this year I'm thinking of trying Linda Lou's recipe from this thread instead:
http://forums.gardenweb.com/forums/load/harvest/msg0900292920733.html

It seems like a lot of onion for my taste though - would it affect the safety of the recipe if I 6 cups tomatoes and 3 cups onion instead?

I am looking to replicate a sliced green tomato pickle I used to buy at a farmer's market in FL. They were very crisp and slightly translucent. From what I have been reading, it seems that sliced toms run the risk of being soft. I also read that lime is a way to keep pickles of different sorts crisp. So far, I have not found a recipe for pickled green tomatoes that uses lime here or at the GA or OR sites.

Martha Stewart has a recipe that calls for lime but I do worry about safety since becoming a regular on this board. Maybe I should provide a link and have someone here look it over.

WHAT TO DO WITH THEM? it is up to you:
--throw them, pitch them, compost them
-- Make fried green tomatoes with them
_ make salsa, relish with them.

But I think real hard green tomatoes have an excellent use and that is PICKLING. I am amazed that a lot of people go to a great expense and pickle things like beans but never think about pickling green tomatoes.
IMO green tomatoes make the best pickle better than cucumbers or anything else. BECAUSE they are naturally crisp and STAY that way for a long time. Also they are pleasantly sour. You'll need much less vinegar (very little, if any). I like to make fermenting kind. I have some that I made last year . Still nice and crisp. And I made some more few days ago.
I cut the bigger ones(that are hard to pass through the neck of jars), and put the smaller ones (grape size to egg size) whole in the jar.

You can throw a few pieces of red bell peppers, carrots in the to to give it a good visual appeal as well.

I think the Tomatillo Green Salsa from NCHFP might be a better choice, personally I'd cut down on the onions a little, and I don't have fresh cilantro to make the other one anyway. What about subbing apple for some of the onion to make it more like the Farmgirl relish? Her relish got such rave reviews I'd like to try it.

Farmgirl Susan's No Sugar Green Tomato Relish
Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped
6 garlic cloves, finely chopped
1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)*
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender (I can't say enough good things about my KitchenAid hand blender; it's one of the best things I've bought for the kitchen) or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.
---------------

Probably enough added acid. Green tomatoes are acidic and It has the apples too. It is more of a chutney recipe than a relish. But I agree that it probably shouldn't be pureed either way.

---------------

Isn't there a safe to can green tomato salsa. I seem to recall making one on here a few years ago.

Yes there are several including http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html which calls for tomatillos but can be made with green tomatoes. You can actually make any approved salsa recipe with green tomatoes as long as you compensate for their lack of juice. It tends to be overly dry and so overly dense. Plan to add water, apple juice, white grape juice or tomato juice to get the proper sloppy texture for safe canning.

------------

Any opinions on the safety of the Green Tomato Hot Dog Relish that I posted years ago?

Can't say with out seeing the recipe itself. Recipezar doesn't exist any longer and Google pulls up lots of recipes for Green Tomato Hot Dog Relish.

Dave

1 quart chopped green tomatoes
1 large sweet white onion, chopped
1 large bell pepper (the red ones look great in the jars)
2 TBS. canning salt
1 C. Sugar
1 TBS. prepared mustard
1 tsp. celery salt
4 whole cloves
1 C. Vinegar (5% acidity)

Combine tomatoes, onion and pepper in a 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, bring to a boil and simmer for 20 minutes. Take out spice bag. Pack hot relish into hot, sterilized jars. Leave 1/4 inch headspace. Process half pints for 10 minutes in hot water bath.

I have to buy some organic lemons too, I have probably 50 lbs of green tomatoes I'd like to do something besides pickles with (DH didn't even want me to pick any more today)!