Canning Recipes

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Pepper-Onion Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 quarts chopped green bell peppers - (abt 10
peppers, cored and seeded)
2 quarts chopped red bell peppers - (abt 10
cored and seeded)
1 1/2 cups chopped onion - (abt 1 1/2 med onions)
2 hot red peppers -- finely chopped
4 teaspoons mixed pickling spices
1 1/2 cups sugar
4 teaspoons salt
3 1/2 cups vinegar

Cover vegetables with boiling water; let stand 5 minutes. Drain; cover
again with boiling water, and let stand 10 minutes. Drain.

Tie pickling spices in a spice bag or cheesecloth. In a large pot,
combine spice bag, sugar, salt and vinegar; simmer 15 minutes. Add
drained vegetables; simmer 10 minutes. Remove spice bag. Bring mixture
to a boil.

Pack hot relish into hot sterilized jars, leaving 1/4 inch headspace.
Remove air bubbles with nonmetal spatula, sliding it down the side of the
jar between the food and the jar, pressing back gently to allow bubbles to
escape. Wipe jar rims.

Cover at once with metal lids, and screw on bands. Process in
boiling-water bath 15 minutes. Let cool completely.

This recipe yields about 6 pints.

© 2008
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