As the garden winds down and those last green tomatoes cling stubbornly to the vine, there’s no better way to capture their fresh, tangy essence than by transforming them into a vibrant relish. This ...

Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth.

— Recipe from Bobbi Butka of Ivins, Utah, who got it from "The All New Fannie Farmer Boston Cooking School Cookbook" GREEN TOMATO RELISH 7 pounds ground and drained green tomatoes ...

View Recipe. Make tomato season last all year long with this relish. If you've still got lots of green tomatoes on the vine at the end of the season, put them to good use and make a few jars of ...

And the popular accompaniment is green tomato relish. Skip to content. Fastbreak Friday Night. GR8 ECLIPSE. Energy Alert. GR8 Acts of Kindness. Medical Minute. Take a Road Trip. Local Jobs Hiring Now.

Preparing the tomatoes, combine the Panko breadcrumbs and Parmesan in a shallow bowl. Pour the buttermilk into another shallow bowl. Season the flour lightly with salt and pepper, place in a 3rd ...

Skin the tomatoes by blanching in hot water for 30 seconds—the skin should slide right off. Chop the tomato flesh and put into a large heavy based saucepan with the onions and apples.

Green Tomato Relish. 15 pounds green tomatoes; 9 red hot peppers; 4 pounds onions; Grind or chop in a food processor, but be careful not to puree. In a large enamel kettle, place relish.