Quantity: 6 pints

Jar size: Half-pints or pints

Ingredients:

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

5 cups ground red bell peppers (About 7 to 8 peppers, or 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 cider or white distilled vinegar (5%)

2 cups sugar

4 teaspoons pickling salt

4 teaspoons mustard seed

Instructions:

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

2. Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions.

3. Measure 5 cups of each type of ground bell peppers with their juice, and 1-½ cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot.

4. 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. Remove air bubbles and adjust headspace if needed. 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.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Source:

National Center for Home Food Preservation