Hot Pepper Relish

  

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 (see Notes at end of procedure).

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 paper towel; apply two-piece metal canning lids.

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

Notes: For recipe development, peppers and onions were ground using a stand mixer grinder attachment with the coarse blade. 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

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Pints or Half-pints

10 min

15 min

20 min

Source: National Center for Home Food Preservation




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