Pepper relish (Canning and preserving)

Makes 4 to 5 pints

• 2 green bell peppers, chopped
• 2 red peppers, chopped
• 2 onions, chopped
• ¾ pounds green tomatoes, chopped
• 3 cups vinegar
• 1½ cups sugar
• 1 tablespoon salt
• 2 teaspoons celery seed
• 1 teaspoon mustard seed
• 2 teaspoons tumeric
• 1 teaspoon tarragon

1. Prepare peppers, onions and tomatoes.
2. Put vegetables in a large, heavy saucepan and add the rest of the ingrédients.
3. Bring to a boil and cook until slightly thickened ; stir occasionally.
4. Pack into hot jars, wipe rims, and seal ; process in a water bath canner for 10 minutes.

BON APPETIT