Michigan State University Extension
Preserving Food Safely - 01600106
10/13/97
6 cups finely chopped onions 3 cups finely chopped sweet red peppers 3 cups finely chopped green peppers 1-1/2 cups sugar 6 cups vinegar (5% acidity) (preferably white distilled) 2 tablespoons 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
hot sterile jars (see sterilization directions following
processing times) with hot relish, leaving 1/2-inch
headspace, and seal tightly. Store in refrigerator and use
within one month. CAUTION: IF EXTENDED STORAGE IS
DESIRED, THIS PRODUCT MUST BE PROCESSED as follows:
RECOMMENDED PROCESS TIMES FOR PICKLED PEPPER-ONION
RELISH IN A BOILING-WATER CANNER
Process Time at Altitudes of
Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min. Hot Pints 5 10 15
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.