Canning Recipes

Red Pepper Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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.

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