Spiced Tomato Relish

Directions

Place four clean 500 mL wide-mouth mason jars on a rack in a boiling-water canner; cover jars with water and heat to a simmer (180° F/82° C). Set screw bands aside. Heat SNAP LID® sealing discs in hot (not boiling) water (180° F/82° C). Keep jars and sealing discs hot until ready to use.

Heat large saucepan over low to medium heat and add all ingredients. Stir to combine and cover for the first 20 minutes of cooking. Remove lid and cook for about another 45 minutes, until consistency is spreadable with no excess liquid.

Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim to remove any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met; then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.

When canner is filled, cover all jars by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 ft. (305 m), process boil-filled jars for 10 minutes.

When processing time is complete, turn stove off, remove canner lid and wait five minutes. Remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed, for 24 hours. DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home-canned foods within one year. Yields four 500 mL wide-mouth jars.

Create a bigger batch! Simply double all ingredients!