Raw Tomato Relish          

8 lbs ripe tomatoes, blanched, peeled, chopped 
(about 25 tomatoes)
3 medium onions, chopped
1 small red hot pepper, chopped
6 cups brown sugar
2 tablespoons 
1/2 tablespoon 
1/2 cup salt
2-1/2 cups vinegar

Combine the chopped vegetables in a big bowl, sprinkle them with the 1/2 cup salt, and stir.

Let the mixture stand for 2 hours. 
Then pour it into a jelly bag and let it drain overnight or until the mixture is entirely dry.

When the vegetables have drained dry, mix the sugar, vinegar, and spices in a pot and heat them until dissolved, stirring occasionally. Pour this liquid over the drained vegetables, stir, and ladle the relish into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes.*

*We suggest pressure canning tomato relishes at 10 pounds pressure for 10 minutes.