| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Canning |
9 |
Half-pints |
INGREDIENTS
| 6 |
c |
Finely chopped onions |
| 3 |
c |
Sweet red peppers (finely chopped) |
| 3 |
c |
Green peppers (finely chopped) |
| 1 1/2 |
c |
Sugar |
| 6 |
c |
Vinegar (5 percent) preferably white distilled |
| 2 |
tb |
Canning or pickling salt |
|
|
1,001 – 6,000 ft: 10 min. |
|
|
Above 6,000 ft: 15 min. |
INSTRUCTIONS
Yield: 9 half-pints
Procedure: Wash and chop vegetables. Combine all ingredients and boil
gently until mixture thickens and volume is reduced by one-half (about 30
minutes). Fill sterile jars, with hot relish, leaving 1/2-inch headspace,
and seal tightly. For more information on sterilizing jars see "Jars and
Lids". Store in refrigerator and use within one month. Caution: If extended
storage is desired, this product must be processed.
Process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Pepper-Onion Relish in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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