Home Canned Pepper Relish ~ Sweet or Hot ~ Canning

#PepperRelish #Canning #Peppers

Stock your pantry with this versatile relish. It's a great way to use up peppers if your garden is over flowing. Use as a condiment for brats, burgers or hotdogs; a topping for pizza; drizzle over cream cheese and serve with crackers for a delicious appetizer; serve with any meat; add to BBQ sauce or salad dressing for extra flavor; and perfect for a charcuterie board.

10 c. total peppers (I used a combination)
5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground jalapeño peppers (About 3 to 4 pounds before grinding)
1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-½ cups distilled white or cider vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Ladle hot relish into hot pint or smaller jars, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

Recipe Source: https://nchfp.uga.edu/how/can_06/hot_pepper_relish.html
https://nchfp.uga.edu/publications/nchfp/factsheets/PepperRelish_sweet_framedweb2011.pdf

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

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