First Day - Fresh Vegetable Preparation

• Wash and sort all the vegetables, discarding any bad or marginal vegetables.
• Quarter or cut all the vegetables just small enough to fit into the chute of the food processors
• Using the Food Processor/s, coarsely chop all the mixed vegetables to the desired consistency of the final canned relish product. If using multiple processors; try pulsing them in unison for 4-6 second intervals. It sounds odd, but it strangely works well and is a lot of fun. (for proof, watch our family video)
• Mix all the ingredients together very well in 3 large food tubs. Make sure to have an equal representation of all the fresh vegetable ingredients in each of the tubs.
• Using a large scoop or measuring cup, place the coarsely chopped vegetables into 4 large cheesecloth bags or clean pillowcases work just as well.
• Tie each cloth bag with rope and hang the bags to drain off the excess vegetable liquids out overnight. We have always used sawhorses in the garage or basement to do this. Be sure to place buckets underneath each bag to catch the excess liquid. You will be surprised how much liquid is actually released. You may even have to empty the drainage buckets one or two times.
• Allow the bags to hang for 12-18 hours.

Second Day - Cooking & Canning Process (Must be repeated 4 times to yield 4 Batches)

Cooking Procedure

• In a large covered stockpot, bring the seasoned brine ingredients for 1 batch to a rolling boil. Remove the lid and allow the brine to continue cooking for 10 more minutes (watch the clock closely).
• Carefully add 32 measured cups of the chopped mixed vegetables to the tall stockpot and bring to a boil again.
• Add the one teaspoon of tumeric for color now.
• Continue to cook on high for 30 more minutes, stirring frequently

Canning Procedure (Prepare 17 Jars, Sealed Lids, and Rims for Each Batch)

• Clean Ball Jars and Rims in the Dishwasher. This will bring them up to the proper temperature for canning. Tip: Place rims together in a mesh laundry bag for easy gathering.
• Keep all the jars and rims warm in the dishwasher with the door closed until needed.
• Simultaneously boil water in a saucepan and remove from heat. Add the lids to indirectly warm them.
• Spoon the relish packing it tightly into jars using a funnel. Leave a little head space at the top of each jar. Place the lid with seal and rim on top. Then screw the jar closed. Obviously the jars will be very hot, so best to handle them with tongs or a clean dishtowel while doing this.
  
• Place the finished jars of Green Tomato Relish in a cool spot (usually on the floor lined with old newspapers or towels) and listen for the distinctive "ping" sound. This indicates that the lids have sealed properly.