Red Pepper Relish Canning Recipe

Directions

• Remove the stems and seeds from all peppers.
• Finely dice 7 of the bell peppers and 1 1/2 onions.
• Roughly chop 3 bell peppers, 1/2 onion, and the jalapeno (or cherry peppers). Blend these in food processor for a few seconds, until everything is chopped up but not completely pureed.
• Mix the diced vegetables with the blended vegetables in a large bowl. Sprinkle with the salt and mix thoroughly. This step is to remove excess moisture from the vegetables.
• Cover the contents of the large bowl with ice. Leave for 1-2 hours. Then remove the ice, rinse the vegetables with cold water to remove excess salt, and then strain. A large strainer bag works very well to drain everything. Let as much liquid as possible drain out.
• In a large saucepan or small stock pot, combine the apple cider vinegar, white vinegar, mustard seed, celery seed, paprika, and sugar. Bring that solution up to a boil, stirring regularly.
• Add strained vegetables to the pot and stir thoroughly. Let the brine solution come back up to a boil, and reduce to a simmer. Let simmer for 10 minutes.
• Prepare jars. Fill jars with relish vegetables first, using a large slotted spoon or similar. Then pour brine liquid over top, leaving 1/2 inch of headspace.
• De-bubble jars and wipe the rims. Put on lids and rings.
• Process in hot water bath canner – 10 minutes for pints, 15 minutes for quarts (Note: At high altitudes, processing times may need to be increased).
• Remove jars from canner and set jars on towel or cutting board until completely cool.
• Any un-sealed (failed) jars should be refrigerated, as they are not shelf-stable. Store sealed jars in a cool, dark place with the rings off.
• Relish can be eaten right away, but the flavor will be better after 1-2 weeks.