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

Source:

National Center for Home Food Preservation