Quantity: 6 pints
Jar size: Pints
Ingredients:
8 cups chopped fresh peaches ( about 12 large)
8 cups chopped ripe tomatoes (about 12)
2 cups diced green sweet peppers (2 large)
1 tablespoon red hot pepper, ground (1 pepper)
2 cups ground onions (about 6)
4 cups light brown sugar (firmly packed)
2 cups cider vinegar (5%)
1 tablespoon canning or pickling salt
4 tablespoons pickling spice, tied in cheesecloth bag
Instructions:
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
2. Peel and pit peaches. Chop into small pieces.
3. Peel and chop tomatoes into ½ inch pieces.
4. Remove stem and seed from peppers and dice into ¼ inch pieces.
5. Peel onions and process in food processor. Grind red hot peppers.
6. Combine all ingredients in 10 quart saucepan. Cook and stir about 1½ to 2 hours, until it reaches desired thickness.
7. Pack in hot jars, leaving ½ inch headspace.
8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
9. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Variation — Use two small hot peppers if you like a hotter relish. For milder relish, substitute Tabasco to taste (½ to 1 teaspoon) for the peppers.
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 |
10 min |
15 min |
20 min |
Source: