Pickled Green Tomato Relish

• 7 pounds green tomatoes (about 20 medium)
• 4 large onions
• 2 large red onions
• 3 large green peppers
• 2 large sweet red peppers
• 4 teaspoons canning salt
• 5 cups cider vinegar
• 4 cups sugar
• 2 tablespoons celery seed
• 4 teaspoons mustard seed

1. Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours.
2. Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened.
3. Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

green tomatoes, onions, red onions, green peppers, sweet red peppers, canning salt, cider vinegar, sugar, celery

Taken from www.tasteofhome.com/recipes/pickled-green-tomato-relish/ (may not work)