Canning homemade relishes

Homemade relishes are what make plain food come alive.

There are finely-textured relishes to be spread on sandwiches, hamburgers, and hot dogs, and chunkier relishes to be served on the side of a plate or stirred into salad dressings.

At the end of a season of pressure canning all the plain staples such as veg and meat, it can absolutely seem like a gargantuan effort to do one last round of canning — the relishes — but they really are the crown jewels on your pantry shelves.

Relish recipes here on Healthy Canning

We’ve got loads of recipes here for you on Healthy Canning. Many relish recipes, as tasty as they are, can actually not be all that good for you, as they are heaped with shocking amounts of refined sugar and salt. We’ve used tested relish recipes from reputable sources and, using their guidelines, shown you how to transform them into truly healthy and delicious sugar and salt free mini luxuries for your everyday meals. Here are our relish recipes.

Canning Relishes (University of Georgia, 2015)

We’d also like to commend to you a little known but excellent, recent publication by the University of Georgia, called “Canning Relishes” (publication FDNS-E-43-18.) The people who produce these things are overworked and understaffed so by the time they get all the recipe development done, documented, written up and published, they’ve little time left to toot their own horn and promote their work, so these gems often go overlooked. This gem was released in April 2015, written by Kasey A. Christian, Carolyn Ainslie, and Elizabeth L. Andress. There are some great-sounding recipes in there that we haven’t tried yet, but plan to, including Apple Relish, Onion Relish and Oscar Relish. (The recipes, with the exceptions of Harvest Time Apple Relish, and Summer Squash Relish, can also be found in So Easy to Preserve.)

Here’s the link to download their great pdf relish booklet: “Canning Relishes.”