Canning Recipes Red Pepper Relish Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 12 medium or 8 large sweet red peppers -- stems, seeds removed 2 cups chopped onions 2 cups white vinegar 3 cups honey 4 teaspoons salt 1 lemon -- sliced, seeded 4 teaspoons whole allspice 1/2 teaspoon ground ginger Cover and peppers with boiling water and let stand for 5 minutes; drain. Repeat and drain well. Chop coarsely in a food processor. The mixture should measure 4 to 5 cups. In an enamel or stainless steel saucepan, combine peppers, onions, vinegar, honey, salt and lemon. Tie allspice and ginger in a cheesecloth bag and add to mixture. Bring to a boil. Reduce heat slightly and continue to boil for 30 minutes, stirring occasionally. Cover, refrigerate and let stand 6 hours or overnight. Wash jars and lids in hot, soapy water. Sterilize jars in boiling water for 10 minutes; leave in hot water. Prepare lids according to manufacturer's directions. Bring relish mixture to a boil in a large saucepan and simmer for 10 minutes. Remove and discard lemon slices and cheesecloth bag. Ladle hot relish into hot jars leaving 1/4-inch headspace. Seal with lids and process for 10 minutes in a boiling-water bath. This recipe yields 6 half-pint jars. © 2008 canning-recipes.com contact