Green Tomato Chow Chow (relish) Recipe

Heat pot of water and dip tomatoes in water to soften skins, then peel and chop small. Shred, chop and dice all vegetables into small bite size pieces. (Lots of chopping of hot items will irritate skin over time, wearing gloves helps alleviate this). Combine in large kettle all vegetables. Stir in salt. Cover and let stand at room temperature overnight, or at least 8 hours. Drain. Combine vinegar, sugar, dry mustard, ginger and turmeric in large kettle. Put mustard seed, celery seed and pickling spice in a 6" square cheesecloth or cheesecloth bag. Seal bag and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon into hot sterilized jars and seal, making sure not to use too much liquid. Process for 15 minutes in a boiling water canner, or 20 minutes for altitude over 1000 -6000 ft, for over 6000 ft 25 minutes. Remove from water carefully, place upside down on dry tea towel, letting stand to cool. Store. Refrigerate after opening.