If you haven't done this yet, give your tomato plants a kick and step on the stem where it comes out of the ground. Don't completely break off the stem and by stepping on it you won't. It will just split and kind of crush. You need to do this 2 weeks before your first freeze, so for most of you, do it now! Why you ask? By stepping on the stem, it forces the tomatoes to turn red within the next couple of weeks.
I did this about a week ago and I have red tomatoes coming out of my ears. Can I give some to you?!!
There will still be some green tomatoes left, but not as many as if I didn't do this. I have been told that THIS Green Tomato Relish recipe is the BEST for green tomatoes. I must confess I haven't made it yet, but it is on my to-do list for this weekend.
Recipe comes from Allrecipes.com and it's a 5 star recipe with almost 100 reviews! That's good enough for me.
Green Tomato Relish
- 24 large green tomatoes
- 3 red bell peppers, halved and seeded
- 3 green bell peppers, halved and seeded
- 12 large onions
- 3 tablespoons celery seed
- 3 tablespoons mustard seed
- 1 tablespoon salt
- 5 cups white sugar
- 2 cups cider vinegar
- In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
- In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.