The Best Hot Pepper Relish
14.2 هزار بار بازدید -
5 سال پیش
-
Jim and Josie from Ozark
Jim and Josie from Ozark Mountain Goats picks hot and sweet peppers from the garden and cans what they think is the best hot pepper relish. But if you enjoy hotter relish or even super hot relish switch it up with peppers of your choice. Be creative and enjoy!
Basic Recipe Hot Pepper Relish:
5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground jalapeño peppers (About 3 to 4 pounds before grinding)
1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-½ cups distilled white or cider vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed
Yield: About 6 pint jars
Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.
2. Wash bell peppers well; trim to remove stems and seeds. Slice stem end from jalapeño peppers; grind remaining jalapeño peppers with seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Notes at end of procedure).
3. Measure 5 cups of the ground bell peppers with their juice, 5 cups of the ground jalapeño peppers with their juice, and 1-1/2 cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.
4. Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands.
Table 1. Recommended process time for Hot Pepper Relish in a boiling-water canner.
Process Time at Altitudes of:
0 - 1,000 ft 10 min
1,001 - 6,000 ft 15 min
Above 6,000 ft 20 min
All according to:
National Center for Home Food Preservation
Basic Recipe Hot Pepper Relish:
5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground jalapeño peppers (About 3 to 4 pounds before grinding)
1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-½ cups distilled white or cider vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed
Yield: About 6 pint jars
Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.
2. Wash bell peppers well; trim to remove stems and seeds. Slice stem end from jalapeño peppers; grind remaining jalapeño peppers with seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Notes at end of procedure).
3. Measure 5 cups of the ground bell peppers with their juice, 5 cups of the ground jalapeño peppers with their juice, and 1-1/2 cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.
4. Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands.
Table 1. Recommended process time for Hot Pepper Relish in a boiling-water canner.
Process Time at Altitudes of:
0 - 1,000 ft 10 min
1,001 - 6,000 ft 15 min
Above 6,000 ft 20 min
All according to:
National Center for Home Food Preservation
5 سال پیش
در تاریخ 1398/04/17 منتشر شده
است.
14,228
بـار بازدید شده