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| Pepper-Onion Relish 2
4 cups of chopped onions - (about 4 medium)
1 1/2 cups of chopped red peppers - (about 1 1/2 med)
1 1/2 cups of chopped green peppers - (about 1 1/2 med)
3 teaspoons of salt
1 quart of vinegar, 5% acidity
2 tablespoons of liquid non-sugar sweetener
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.
Combine all ingredients, except non-sugar sweetener, in a large saucepot. Bring mixture to a boil; cook until vegetables are tender and the mixture is slightly thickened. Remove from heat. Stir in non-sugar sweetener.
Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 5 pints.
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"
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