Canning Recipes




Sweet And Sour Pepper Relish
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 cups finely-chopped sweet green peppers -- (abt 4 medium)
1 cup finely-chopped banana peppers -- (abt 6 large)
3 cups chopped green cooking apples -- (abt 3 large)
2 cups chopped cabbage -- (1/2 small head)
2 tablespoons salt
3 cups cider vinegar, 5% acidity
3 cups sugar
1 teaspoon mustard seed
1 hot red pepper -- (optional)

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.

Follow manufacturer's directions for preparing home canning jars and
two-piece vacuum caps.

Combine sweet and banana peppers, apples, cabbage and salt. Let stand 2
hours. Drain well. Combine vinegar, sugar and mustard seed in a large
saucepot. Cut two small slits in hot red pepper and add to vinegar
mixture, if desired. Bring to a boil; reduce heat. Add drained pepper
mixture and simmer about 10 minutes. Remove hot red pepper.

Pack 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.

This recipe yields about 7 half-pints.





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