Here is the recipe and my notes. The URL I got the recipe from is at the end. I've given this recipe to many people and everyone that tried this has loved it. I just checked the URL and the page is still there.
Green Tomato and Jalapeno Relish
Angela's Green Tomato and Jalapeno Relish
Ingredients
• 5 cups fresh green tomatoes, washed, cored and diced*
• 2 medium Jalapeno (leave seeds in for zing), diced or minced**
• 1 large onion, diced or minced
• 1 cup white vinegar
• 1/2 cup white sugar
• 1 Tablespoon canning salt
• 2 Tablespoons of white vinegar for the pressure cooker if using.
Directions
1. Sterilize 5 half pint canning jars or double the recipe and use 5 pint canning jars.
2. Place all prepared vegetables, vinegar, sugar and canning salt in large pot and bring to a roiling boil for 10 minutes. Turn heat to a strong simmer until the mixture mounds on the spoon. Remove from heat. (Mounds' means that most of the water has been boiled off and it doesn't flatten out when you pick up a spoonful.)
3. Ladle hot relish into the hot, sterilized jars leaving 1/2 to 1 inch head space. Wipe the rim of each jar to make sure there are no food particles and the rim is dry. Place hot lid and ring on each jar and finger tighten (do not over tighten the rings). Add white vinegar to the water.
4. Process the relish in water bath canner for 10 minutes. Refer to the approved USDA canning methods and timing for your elevation.
Yield 4 - 5 half pints (you may get another cup from this batch to pop into the fridge to enjoy right away).
My notes:
1. *Do not dice too fine! I used a food processor with standard metal blade and that is too fine. Next time I will use one of the top accessory blades that's a chopper (nedium). (Using six cups of tomatoes to start I only got a yield of two well packed pints the last time I made it.)
2. I doubled the recipe and got a shade more than five pints.
3. **Jalapenos – I doubled the jalapenos as well and put four (seeds and all) in the recipe. It is perfect, spicy with some heat! I would suggest removing seeds and membrane (guts) if you don't want heat or do some with guts and some without to your taste.
4. Other peppers might work out as well. I could see Anaheim/New Mexico/Poblano peppers working out really well in this recipe but with not much heat. I think the heat gets cooked out a lot so the more you put in at the start, the better off you are.
5. I wasn't sure about the vinegar amount in the recipe as well. It seemed way to vinegarish for me while I was cooking it but in the end it wasn't an issue. The relish is freakin' awesome just the way I made it.
www.sbcanning.com/2012/11/angelas-green-tomato-and-jalapeno-relish.html