Sweet and Tangy Green Tomato Relish

Here's the rewritten recipe:

Chop green tomatoes, bell peppers, and onions in a food processor until they reach a coarse texture. Transfer the mixture to a large bowl, where you'll combine it with boiling water. Drain the excess water and transfer the mixture to a large pot.

Add vinegar, sugar, salt, turmeric, and mustard to the mixture in the large pot. Stir everything together until it's well combined. Bring the mixture to a boil, allowing it to soften the vegetables for 10 minutes.

Sterilize your jars, lids, and rings by submerging them in boiling water for at least 5 minutes. Fill the hot, sterilized jars with relish, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed.

Wipe the rims of the jars with a damp paper towel to remove any food residue. Place the lids on top and screw them onto the jars tightly.

Fill a large stockpot halfway with water, then bring it to a boil. Place a rack at the bottom of the pot and lower in your jars, leaving about 2 inches between them. If necessary, add more boiling water to bring the level up to at least 1 inch above the jars. Cover the pot and process the jars for 15 minutes.

Remove the jars from the stockpot and let them cool on a cloth-covered or wood surface, leaving space between each jar. Once the jars have cooled, press down on the top of each lid with your finger to ensure it's tightly sealed. Store the jars in a cool, dark area.