How to Can Sweet Pickle Relish
30.6 هزار بار بازدید -
5 سال پیش
-
This is how to can
This is how to can a sweet pickle relish which is similar to store bought relish, only better. This is my adaptation of a recipe from Ball's Complete Book of Home Preserving called "Grandmother's Golden Relish".
SWEET PICKLE RELISH
12 cups chopped seeded field cucumbers
4 cups chopped onions
2 cups chopped seeded red bell pepper
2 cups chopped seeded green bell pepper
1/2 cup pickling or canning salt
6 cups granulated sugar
5 tbsp. Clearjel
1/2 tsp. ground turmeric
3 tsp. celery seeds
3 tsp. mustard seeds
4 cups white vinegar
In a large glass or stainless steel bowl, combine cucumbers, onions, red and green peppers and pickling salt. Cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.
Prepare canner, jars and lids.
In a large stainless steel saucepan, combine sugar, ClearJel, turmeric, celery seeds and mustard seeds. Whisk in vinegar and bring to a boil over medium high heat, stirring constantly, until thickened, about 1 minute. Add cucumber mixture and, stirring constantly, return to a boil that cannot be stirred down. Remove from heat.
Ladle hot relish into hot hars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes for pints, 10 minutes for half pints. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes 8 pints
Note: Relish will thicken when it cools.
My video about ClearJel (The shipping deal mentioned in the video no longer exists):
A Good Deal on Clear Jel
SWEET PICKLE RELISH
12 cups chopped seeded field cucumbers
4 cups chopped onions
2 cups chopped seeded red bell pepper
2 cups chopped seeded green bell pepper
1/2 cup pickling or canning salt
6 cups granulated sugar
5 tbsp. Clearjel
1/2 tsp. ground turmeric
3 tsp. celery seeds
3 tsp. mustard seeds
4 cups white vinegar
In a large glass or stainless steel bowl, combine cucumbers, onions, red and green peppers and pickling salt. Cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.
Prepare canner, jars and lids.
In a large stainless steel saucepan, combine sugar, ClearJel, turmeric, celery seeds and mustard seeds. Whisk in vinegar and bring to a boil over medium high heat, stirring constantly, until thickened, about 1 minute. Add cucumber mixture and, stirring constantly, return to a boil that cannot be stirred down. Remove from heat.
Ladle hot relish into hot hars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes for pints, 10 minutes for half pints. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes 8 pints
Note: Relish will thicken when it cools.
My video about ClearJel (The shipping deal mentioned in the video no longer exists):
A Good Deal on Clear Jel
5 سال پیش
در تاریخ 1398/04/08 منتشر شده
است.
30,600
بـار بازدید شده