Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Green tomato relish
Ingredients:
10 lbs. small, hard green tomatoes, chopped
11⁄2 lbs. sweet red peppers, seeded, cored and chopped
11⁄2 lbs. green peppers, seeded, cored and chopped
2 lbs. onions, peeled and chopped
1⁄2 cup canning and pickling salt
4 cups water
4 cups sugar
4 cups vinegar (5% acetic acid)
1⁄3 cup prepared mustard
2 tbsp. cornstarch
Method:
Wash and coarsely grate or finely chop tomatoes, peppers and onions.
Dissolve 1⁄2 cup salt in 4 cups water, and pour over vegetables in a large kettle.
Heat to a boil, and simmer 5 minutes.
Drain vegetables, discarding salt solution.
Mix sugar, vinegar, mustard and cornstarch in a large kettle.
Add drained vegetables.
Heat to a boil, and simmer 5 minutes.
Fill clean, hot pint jars with hot relish, leaving 1⁄2-inch headspace.
Remove bubbles with a rubber spatula.
Wipe jar rims with a clean, damp cloth.
Cap jars with pretreated lids.
Adjust lids.
Process in a boiling water canner: 10 minutes for pints.
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