Question re making tomato relish

mercury14, Apr 1, 8:15am
Do I have to soak the tomatoes onion and salt for the full 24 hours that the recipe says? I want to make it now and it has been soaking since 9 last night.
Thanks for your help.

elliehen, Apr 1, 8:19am
It will be fine.You just have to leave it long enough for the salt to draw out the excess water from the tomatoes.Remember to DRAIN it away before you proceed.I leave mine just overnight and have never had a failure.

rainrain1, Apr 1, 8:23am
I don't soak mine overnight at all for tomato relish , Just make them right then and there,

elliehen, Apr 1, 8:25am
Wouldn't it be very runny and require extra thickening?I use just 2 tablespoons of flour to thicken a large batch (old Edmonds book recipe I've been making for years).

rainrain1, Apr 1, 8:29am
2 Tblsp flour is all I use, I just can't see the point in soaking overnight

rainrain1, Apr 1, 8:30am
And I don't skin the tomatoes either

elliehen, Apr 1, 8:37am
Then relish must be one of your small pleasures ;)

rainrain1, Apr 1, 8:38am
Just in case anyone wants the recipe. Gotta just about hide the full jars when the troops come in for lunch, they love them so much

4lb tomatoes
1lb sugar
1 Tblsp salt
1/2 Tblsp curry powder
1+1/2 ib onions
1 pint malt vinegar
1 tsp mustard
Cut onions and tomatoes, place all in pot and boil 1 hour
Thicken with 2 Tblsp flour

rainrain1, Apr 1, 8:43am
Don't know about that....

elliehen, Apr 1, 9:18am
I read your profile and couldn't resist the play on words ;)

rainrain1, Apr 1, 9:55am
You learn something everyday eh?

lythande1, Apr 1, 11:10am
I found it's better to freeze the tomatoes. Thaw out, drain off excess water and it won't be so runny. That's why the salt business..........