Fall Garden Relish
Yield: 4 x half-litre jars (1 US pint)
x half-litre jars (1 US pint)
(finely chopped. 1 pound / 4 cups / 1 quart. About 1 small head, or 3/4 of a medium-head)
(finely minced. 3 cups / 24 oz / 1 medium head)
(unpeeled, chopped. 2 cups / 18 oz / 4 medium)
(finely chopped. 2 cups / 2 medium)
green bell pepper
(finely chopped. Measured after seeding, chopping. 2 cups / 10 oz)
red bell pepper
(finely chopped. Measured after seeding, chopping. 1 cup / 5 oz)
(OR non-bitter, non-clouding salt sub)
(5% acidity or higher. 3 3/4 cups / 30 oz)
(white. 2 3/4 cup / 24 oz)
Prep veg and put into large bowl.
Mix veg and either salt OR salt sub well and refrigerate veg mixture 4 to 6 hours or over night. Toss a few times if desired.
While it is draining, put everything from the vinegar down to the dry mustard into a large pot. Mix, bring to a boil, then lower to a simmer for 10 minutes.
Add the drained veg. Bring to a boil, then lower to a simmer uncovered for 30 minutes.
After 10 minutes, bring back to a boil.
Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace for either size jar.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Fall Garden Relish. www.healthycanning.com