By Hannah McClure – Do you ever end up with so many tomatoes that you start running out of ideas of what to use them for? Worry no more! Thanks to my granny, these Rotel-style tomatoes will have even beginner canners putting away their harvest like an avid canner. This is one of my favorite ways to preserve tomatoes, especially when the season’s harvest is plentiful. Granny’s cooking has always hit the spot and her canned goods never disappoint.

Rotel-style Tomatoes

Makes about eight pints.

INGREDIENTS:
1 gallon diced tomatoes
8 hot peppers, diced
2 bell peppers, diced
3 medium onions, diced
3⁄4 cup 5% vinegar
1⁄2 teaspoon salt per pint
1⁄2 teaspoon sugar per pint

DIRECTIONS:
1. Mix all ingredients into a stainless steel pot (do not use aluminum pots when processing tomatoes).
2. Boil for 15 minutes.
3. Ladle into hot sterilized jars leaving 1/2” headspace.
4. Wipe rim with a clean, damp rag.
5. Place a NEW lid on and tighten with lid band.
6. Process in a hot water bath for 15 minutes.

Fish House Relish

I’ll start by saying that my level of dedication to canning wouldn’t be possible without the help of Granny and Papa. Papa would often tell Granny, “Come on, let’s go running some garage sales to see if we can find some canning jars for Hannah.” To which they did … lots! And for their help, I’ll forever be grateful. Like this canning recipe: it’s one Granny gave me one year when I had a tomato crop that did more than just produce well. It seemed to never want to stop. Even going into October and quickly approaching heavy frosts. Granny knew I had loads of green tomatoes on the vine still and suggested I try this recipe for Fish House Relish. Often paired with catfish (which is big in the south), but also goes great with pork chops, steaks, and even on your hot dogs at a summer cookout. I sure hope you enjoy this Southern classic.

Fish House Relish

Makes about eight pints.

INGREDIENTS:

1 gallon green tomatoes, quartered or diced
1 pint hot peppers
1 pint white vinegar
1⁄4 cup pickling salt
1 quart chopped onions
3 cups sugar

DIRECTIONS:
1. Mix all ingredients together and bring to a boil.
2. Continue to boil till tomatoes are light in color. Be sure to stir gently a couple of times.
3. Ladle into hot sterilized jars leaving 1/2” headspace (pint jars are best).
4. Wipe rim with a clean, damp rag.
5. Place NEW lid on and tighten with lid band.
6. Process in a hot water bath for 10 minutes.

What are your favorite tomato recipes? We’d love to hear from you in the comments below!

Originally published in Countryside July/Aug 2020 and regularly vetted for accuracy.