Amazing green tomato relish, perfect for those tomatoes that didn't ripen! Step by step photos and instructions.
Add 1/2 cup pickling salt. Let the mixture sit overnight.
Remove the apples from the pot, squeezing the cheesecloth lightly to release the flavour and pectin from the apples and can the chow!
Carefully ladle the hot mixture into clean hot jars, ( the size is up to you!) leaving 1/2-in. head space.
Remove air bubbles by tapping slightly and adjust head space, if necessary, by adding hot mixture. Wipe the rims clean.
Center the lids on the jars; screw on the metal bands until they are fingertip tight.
Place the jars into a canner pot with simmering water, ensuring that they are completely covered with water.
Bring to a boil; process for 15 minutes. Remove the jars and cool. Listen for the lids to POP and seal.
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. WHEN IN DOUBT LEAVE THEM IN LONGER.
Read about canning safety before you attempt canning for the first time.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.