Friday, August 30, 2019

Vintage Recipe: Tomato Relish

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


This recipe for Uncooked Tomato Relish was handwritten in pencil on the back side of an index card that had been darkened with time. The reverse side has the recipe for "Chili Sauce". This recipe card was found in a small red metal recipe file box worn with age. The recipe is dated “Dec 19 – 42”.

See other recipes from this collection!

I believe “1 pk Ripe Tomatoes” means “1 peck Ripe tomatoes”. 1 Peck = 1/ 4 bushel or 2 gallons, dry measure. The number of tomatoes will depend on their size but will weigh approximately 12 – 15 lbs.

The recipe has no information beyond “Pour into hot jars”. Pouring your food into hot jars and allowing the jars to seal on their own with no type of processing is call the “Open Kettle Method”. This method is no longer considered safe.
From the National Center For Home Food Preservation website:
Why is open kettle canning not recommended?
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.

I recommend you refrigerate or freeze your tomato relish. If you choose to make this recipe and can it, PLEASE use an approved canning method. The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!


CAUTION: This is a vintage canning recipe. Canning methods and procedures are continuously being updated as new foods are tested and safer methods are developed. The methods and procedures in this recipe may be very outdated. Following unsafe canning practices can result in food spoilage, mold and the growth of the bacterium Clostridium botulinum which can cause botulism—a deadly form of food poisoning. I urge you to visit the National Center for Home Food Preservation website (http://nchfp.uga.edu/) for the most updated safety information for food preservation. Compare this recipe to their safe, tested recipes and make adjustments as necessary to ensure you are canning a safe product for your family.


Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

canning, vintage recipe, tomato relish
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Tomato Relish

ingredients:


  • 1 pk Tomatoes, ripe
  • 5 Onions, medium
  • 3 Green Peppers
  • 2 cups Celery, chopped
  • 2 oz. White Mustard Seed
  • 2 # Brown Sugar
  • 5 cups Vinegar
  • 1/2 cup Salt

instructions:


  1. Peel tomatoes and onions.
  2. Chop vegetables.
  3. Let stand overnight.
  4. Drain. Add remaining ingredients. Mix thoroughly.
  5. Pour into hot jars.*

NOTES:

Original recipe is dated December 19, 1942

I believe "1 pk Ripe Tomatoes" means "1 peck Ripe tomatoes". 1 Peck = is 1/ 4 bushel or 2 gallons, dry measure. The number of tomatoes will depend on their size but will weigh approximately 12 - 15 lbs.

White mustard seeds are the same thing as yellow mustard seeds. They are a light tan in color.

*The recipe has no information beyond “Pour into hot jars”. Pouring your food into hot jars and allowing the jars to seal on their own with no type of processing is call the “Open Kettle Method”. This method is no longer considered safe. Please refer to the National Center for Home Food Preservation website at http://nchfp.uga.edu for the latest information on safe canning recipes, methods and procedures.

CAUTION: This is a vintage canning recipe. Canning methods and procedures are continuously being updated as new foods are tested and safer methods are developed. The methods and procedures in this recipe may be very outdated. Following unsafe canning practices can result in food spoilage, mold and the growth of the bacterium Clostridium botulinum which can cause botulism—a deadly form of food poisoning. I urge you to visit the National Center for Home Food Preservation website (http://nchfp.uga.edu/) for the most updated safety information for food preservation. Compare this recipe to their safe, tested recipes and make adjustments as necessary to ensure you are canning a safe product for your family.
Created using The Recipes Generator




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