Pepper Relish - Baby Boomer Memories Blog at - 296250

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Pepper Relish 
Jan. 28, 2013 7:20 am 
Updated: Jan. 31, 2013 7:06 am
12 sweet red peppers
12 sweet green pepper
12 medium onions
1gallon (16 cups) boiling water
2 cups sugar
2 tablespoons celery salt
1 quart (4 cups) apple cider vinegar
2 tablespoons mustard seeds
2 tablespoons salt

Finely chop peppers and onions in food processor. Place in a large stock pot and cover with boiling water. Let them stand for 5 to 10 minutes before draining. In a saucepan, combine sugar, celery salt, vinegar, mustard seeds and salt and bring to a boil. Add the chopped pepper and onions and boil for ten minutes. Pour the relish into sterilized jars and seal.
Jan. 28, 2013 5:35 pm
I figure the yield of this recipe to be 12-15 pints. Is that a good figure to plan for? Also, would you recommend hot water bath processing or pressure canner processing?
Jan. 31, 2013 7:06 am
Yep--last time I made this I got 14 pints, the first time I got 12. I used the hot water bath method (I haven't ever tried the pressure cooker method).
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Springfield, Virginia, USA

Member Since
Dec. 2010

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Cooking Interests
Baking, Slow Cooking, Italian, Southern, Quick & Easy

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About Me
My favorite things to cook
I enjoy baking. I love Italian food--but I make all kinds/types of recipes--whatever appeals to me this week.
My favorite family cooking traditions
Making cookies, fudge and cheese spread at Christmas.
My cooking tragedies
one tragedy happened in 8th grade home-ec--obviously, it traumatized me! Mrs. D'Amato had us making french toast--simple enough, eh? Well, there were five of us in the group. I had table setting duty that week. We were all supposed to help the main cook--Becky T. Well, we were more interested in talking than watching what we were doing. Someone handed Becky the sugar and she put all of it into the eggs and milk. We couldn't understand why our "batter" was so think--until we realized that the recipe called for 2 T sugar--not the two cups Beck was handed! We had "wonderful" carmelized french toast--or at least, we told Mrs. D'Amato how terrific it was--as we choked down the super sweet breakfast!
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