HOT PEPPER RELISH RECIPE CANNING RECIPES

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GREEN TOMATO RELISH RECIPE - FOOD.COM - RECIPES, FOOD ...



Green Tomato Relish Recipe - Food.com - Recipes, Food ... image

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 quarts

Number Of Ingredients 6

1 gallon chopped green tomato
3 cups sugar
3 lbs chopped onions
1/2 lb chopped hot green pepper
1 1/2 quarts vinegar
1/3 cup salt

Steps:

  • Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
  • Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

Nutrition Facts : Calories 966.8, FatContent 1.9, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 9540.1, CarbohydrateContent 223.5, FiberContent 14.4, SugarContent 195.6, ProteinContent 13.4

PICKLED PEPPERS RECIPE: HOW TO MAKE IT



Pickled Peppers Recipe: How to Make It image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes    Snacks

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

  • Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2656mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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