Quantity: 4 pints
Jar size: Pints
Ingredients:
1 quart chopped cabbage (about 1 small head)
3 cups chopped cauliflower (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions
2 cups chopped sweet green peppers (about 4 medium)
1 cup chopped sweet red peppers (about 2 medium)
3¾ cups vinegar (5%)
3 tablespoons canning salt
2¾ cups sugar
3 teaspoons celery seed
3 teaspoons dry mustard
1½ teaspoons turmeric
Instructions:
1. Combine washed chopped vegetables; sprinkle with the 3 tablespoons salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
2. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
3. Combine vinegar, sugar and spices; simmer 10 minutes.
4. Add vegetables; simmer another 10 minutes. Bring to a boil.
5. Pack boiling hot relish into hot jars, leaving ½ inch headspace.
6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.
7. Process jars immediately 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 |
15 min |
20 min |
25 min |
Source: