Pickled pepper-onion relish
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Pickled pepper-onion relish
  Relish    Condiments    Canning  
Last updated 6/12/2012 1:17:55 AM. Recipe ID 48509. Report a problem with this recipe.
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      Title: Pickled pepper-onion relish
 Categories: Condiments, Canning
      Yield: 9 Half-pints
 
      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
 
  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.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




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Recipe ID 48509 (Apr 03, 2005)

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