Quantity: 9 half-pints
Jar size: Half-pints or pints
Ingredients:
6 cups finely chopped onions
3 cups finely chopped sweet red peppers
3 cups finely chopped green peppers
1-1/2 cups sugar
6 cups vinegar (5%), preferably white distilled
2 tbsp canning or pickling salt
Instructions:
1. Sterilize canning jars and keep hot until to used. Prepare two-piece canning lids according to manufacturer’s directions.
2. Wash and chop vegetables.
3. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes).
4. Fill hot sterile jars with hot relish, leaving 1/2-inch headspace.
5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
6. 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 |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source: