8 large tomatoes
1 red pepper, halved and seeded
1 green pepper, halved and seeded
8 large onions
1 tbsp celery seed
1 tbsp mustard seed
1/2 tsp salt
1 tsp tumeric
1 lb white sugar
1 pint cider vinegar
Coarsely chop tomatoes, red peppers, green peppers, and onions in a food processor. Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non aluminium saucepan, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer for 5 minutes, stirring frequently.
Sterilise enough jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large saucepan and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth covered surface several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.