Hamburger Relish
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 quarts chopped peeled cored tomatoes - (abt 18)
3 cups chopped celery
2 cups chopped onions
1 sweet red pepper chopped
1/4 cup Ball 100%% Natural Canning & Pickling Salt
3 cups brown sugar
 cup mustard seed
1 teaspoon cinnamon
3/4 teaspoon allspice
3/4 teaspoon cloves
1 quart vinegar, 5%% acidity

Preparation

1 Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. 2 Combine tomatoes, celery, onions, pepper and salt in a large saucepot. Let stand 2 hours. Add sugar, spices and vinegar to chopped vegetables; cook until thickened, about 45 minutes. 3 Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. 4 Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. 5 This recipe yields about 7 pints. 6 Yield: 7 pints