Pepper-Onion Relish II Recipe - Cooking Index
Pepper-Onion Relish II Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | Chopped onions - (abt 4 med) |
| 1 1/2 cups | 219g / 7.7oz | Chopped red peppers - (abt 1 1/2 med) |
| 1 1/2 cups | 219g / 7.7oz | Chopped green peppers - (abt 1 1/2 med) |
| 3 teaspoons | 15ml | Salt |
| 1 | Vinegar, 5% acidity | |
| 2 tablespoons | 30ml | Liquid non-sugar sweetener |
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.
Combine all ingredients, except non-sugar sweetener, in a large saucepot. Bring mixture to a boil; cook until vegetables are tender and the mixture is slightly thickened. Remove from heat. Stir in non-sugar sweetener.
Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 5 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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