Canning Recipes

Pepper-Onion Relish II
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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

This recipe yields about 5 pints.

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