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1
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions.
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2
(You may need to do this in batches.)
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3
Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
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4
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar.
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5
Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars).
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6
Pack relish into sterilized jars, making sure there are no spaces or air pockets.
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7
Fill jars all the way to top. Screw on lids.
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8
Place a rack in the bottom of a large stockpot and fill halfway with boiling water.
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9
Carefully lower jars into pot using a holder.
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10
Leave a 2 inch space between jars.
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11
Pour in more boiling water if necessary, until tops of jars are covered 2 inches of water.
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12
Bring water to a full boil, then cover and process for 30 minutes.
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13
Remove jars from pots and place on cloth-covered surface, several inches apart, until cool.
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14
Once cool, press top of each lid with finger, ensuring that seal is tight.
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15
Relish can be stored for up to a year.
