I hadn't been up long this morning before I started getting the green tomato chow-chow ready to can; I did all the grinding last night, put salt on top of it, and let it set till this morning. It was a good thing I decided to do this, because it uses ten onions, and my onions this year are not going to keep long. Most of them split as they grew, and have already started to rot. At least the ones that went into my relish have been put to good use.
Several years ago I made a batch of this relish, and we loved it. I'm afraid I've made a five-year supply today, though. People have suggested gifting it at Christmas, but I honestly don't think I know anyone who would appreciate a jar of relish for Christmas. Had I realized this recipe made so much, I would have only made half a batch.
I had to stop canning tomatoes a while back because I was out of quart jars; however I have managed to scrounge up five quart jars, one half-gallon jar, and another odd sized jar that wasn't specifically made for home canning. My mom probably bought something in it fifty years ago and saved it to can in. Anyhow, the mouth is standard sized. I'd guess it holds a quart and a pint.
So I have a few more tomatoes put up.
It was a good canning day, because every single jar I did today sealed. I had forgotten what a satisfying feeling it is to hear those jars go "ping" as they seal.
Because the house was already a mess from doing all that, I ended up freezing four quarts of corn, too. And two quarts of okra.
A productive day, even if I did have to put Flylady on the sidelines once again.