Tangy Green Tomato Relish

Gather the necessary ingredients and prepare them for processing.

Divide the ingredients into smaller portions to facilitate grinding, then coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor using the coarsest setting available.

Prepare a strainer by lining it with cheesecloth and placing it over a large container, such as a sink or a bowl. Allow the tomato mixture to drain for an extended period of time, typically 1 hour.

Combine the drained tomato mixture with sugar, vinegar, celery seed, mustard seed, and salt in a large pot designed for cooking and heating food over high heat; bring the mixture to a boil. Gradually reduce the heat to a lower setting and simmer, stirring constantly, for 5 minutes.

Acquire enough jars and lids to hold the relish, taking into consideration the desired quantity; for example, twelve 1-pint jars or six 1-quart jars. Fill the prepared jars with the relish, ensuring that there are no gaps or air pockets within the jar. Fill the jars to the top and secure the lids tightly.

Position a rack in the bottom of a large pot designed for boiling water and fill it halfway with boiling water. Carefully place the jars into the pot using a holder, leaving a 2-inch space between each jar. If necessary, add more boiling water to cover the tops of the jars with 2 inches of water. Bring the water to a full boil, then cover it and process for 30 minutes.

Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, allowing them to cool down completely. Once the jars have cooled, press the top of each lid with your finger to ensure that the seal is tight; the lid should not move up or down at all. The relish can be stored for an extended period of time, typically up to a year.