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Pepper Relish Recipe

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This recipe for Pepper Relish is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 C red chili peppers, seeded, stemmed and chopped
5 C green jalapeno peppers, seeded, stemmed and chopped
1½ C onions, peeled and chopped
2½ C cider vinegar (5%)
2 C sugar
4 tsp canning salt
4 tsp mustard seed
Directions:
Directions:
Option 1) Starting the day before. In a large bowl, toss together chopped vegetables and canning salt. Cover and refrigerate 12 to 18 hours. Drain vegetables thoroughly in a colander.

Option 2) Put peppers and onions through food chopper, or chop in water in blender and drain. Place in 6 quart kettle. Add salt; cover with boiling water. Let stand 10 minutes. Drain and discard liquid.

In a large stockpot, combine veggies with the remaining ingredients in a large stockpot. Bring the mixture to a boil over high heat then reduce heat to cook at a low boil for 30 minutes, stirring often to prevent scorching.

Fill hot jars by the hot-pack method, lading hot product into hot jars, and adjusting head-space to ½-inch. Clean the rim and secure the lid.

Process pint jars for 15 minutes. then let cool, undisturbed, for 12 to 24 hours. Check for seals and store in a cool, dark, dry place.

Use within one year for best flavor.
Number Of Servings:
Number Of Servings:
6 pint jars or 12 half-pint jars

 

 

 

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