Extraordinary Hot Dog Relish

I thought before I went to bed last night,  I would type up one more recipe from the canning book that I am looking forward to making this summer.  I have so many plans for my garden harvest!  I believe everyone who loves to garden in my area is looking as forward to it as I am, since last year's growing season was so wonky!

Ingredients:
5 cups peeled, cored and diced tomatoes
3 red bell peppers, seeded and diced
3 sweet green peppers, seeded and diced
2 cups diced cucumbers
2 cups peeled, diced onions
1/4 cup salt
1/4 cup flour
1 cup granulated sugar
1 1/2 cups packed brown sugar
3 tsp tumeric
1 cup water

1 TBS prepared mustard
1 TBS mustard seed
2 cups distilled white vinegar
4-6 pint jars and 2 piece lids
supplies for boiling water bath canning

Mix the tomatoes, peppers, cucumbers, onions, and salt in a large bowl. Cover the bowl and let stand overnight. Rinse and drain well to remove all excess salt.

In a large sauce pan, combine the flour, sugar, and tumeric.  Slowly stir in the water.  Then add the mustard, mustard seed and vinegar.  Bring to a boil, lower the heat, and simmer for 10 minutes. Add the tomatoes and vegetables and return the mixture to a boil.  Reduce the heat again and simmer for about 30 minutes or until the relish has thickened.

Ladle in to hot, sterilized jars leaving 1/4 inch headspace.  Process in a boiling water bath canner for 15 minutes.

Don't forget to label and date your relish!