Quantity: 6 pints

Jar size: Pints

Ingredients:

5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)

5 cups ground jalapeño peppers (About 3 to 4 pounds before grinding)

1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)

2-½ cups distilled white or cider vinegar (5%)

2 cups sugar

4 teaspoons pickling salt

4 teaspoons mustard seed

Instructions:

CAUTION: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash bell peppers well; trim to remove stems and seeds. Slice stem end from jalapeño peppers; grind remaining jalapeño peppers with seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions in a food processor.

3. Measure 5 cups of the ground bell peppers with their juice, 5 cups of the ground jalapeño peppers with their juice, and 1-1/2 cups of the ground onion, including juice.

4. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.

5. Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace.

6. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

7. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Notes:  This is a fairly hot pepper relish. It would be good stirred into cooked greens or beans, or served with cream cheese on crackers. In order to adjust the hot pepper intensity of the finished product, the proportion of sweet to hot peppers may be adjusted according to taste and the variety of hot pepper provided that the total amount of measured ground pepper is not altered. In other words, with all other ingredients measured as specified in the recipe, there should be no more than 10 cups of ground peppers.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Source:

So Easy to Preserve, 6th edition, 2020