Canning Recipes Pepper-Onion Relish II Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 cups chopped onions - (abt 4 med) 1 1/2 cups chopped red peppers - (abt 1 1/2 med) 1 1/2 cups chopped green peppers - (abt 1 1/2 med) 3 teaspoons salt 1 quart vinegar, 5% acidity 2 tablespoons liquid non-sugar sweetener Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics. Combine all ingredients, except non-sugar sweetener, in a large saucepot. Bring mixture to a boil; cook until vegetables are tender and the mixture is slightly thickened. Remove from heat. Stir in non-sugar sweetener. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 5 pints. © 2008 canning-recipes.com contact