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
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Process Times at Altitudes of: |
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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: