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Pepper Onion Relish For Canning 

Source:  Ball Blue Book of Canning

Notes:

This cook's definition of "sweet peppers" means anything not hot. This recipe leaves it up to the individual to decide how much to buy.  Since  bells contain more water than  hot peppers,  a food processor can turn them into a slushy mess.

Here are a couple tips, based on personal experience:

* 1 large bell pepper is about 1 cup, chopped, and weighs a little less than 1/2 lb. To get four quarts, or 16 cups, of chopped peppers, you would need about 6-8 pounds of bell peppers.

*  3 lbs of hot peppers (Hungarian, cherry, jalapeno mix) is about 8 cups chopped.   Mixing hot and sweet peppers does not constitute a safety hazard.   I use a #6 processor slicing disk for sweet and hot peppers, because it  produces thickly sliced pieces, then chop them by hand into smaller pieces.  

*  Adjusting or adding spices does not constitute a safety hazard, either.   Pickling spices contain too much cinnamon, cloves, and allspice for us, so our mixture is a blend of mustard seed, coriander seed, bay leaves, dried chiles, and black pepper.

Yield: about 6 pints.

2 qts sweet green peppers, chopped (about 10 medium)
2 qts sweet red peppers, chopped
1 1/2 cps onions, chopped
2 hot red peppers, finely chopped
4 t mixed pickling spices
1 1/2cps sugar
4 t salt
3 1/2 cps vinegar

1. Cover vegetables with boiling water; let stand 5 minutes.
2. Drain; cover again with boiling water and let stand 10 minutes.
3. Tie pickling spices in a spice bag.
4. Combine spice bag, sugar, salt and vinegar; simmer 15 minutes.
5. Add drained vegetables; simmer 10 minutes.
6. Remove spice bag. Bring mixture to boil.
7. Pack hot relish into hot jars, leaving 1/4" headspace. Adjust lids.
8. Process 15 minutes in boiling-water canner.