Thursday, October 6, 2011

Canning Bell Pepper Relish


Using the bell peppers I had left from the end of the harvest... red and green (you could use all the colors, red, yellow, green, orange, black) I made up a batch of Pepper Relish. DH loves this stuff in scrambled eggs. I like it on tortilla chips like you would eat salsa. It's also good as a sauce over pork and chicken or mixed with cream cheese for a dip. Good stuff!

Here's what I did...


I finely chopped 24 peppers (some people grind them up, I like the chunkiness of chopping them)


I put the chopped peppers in a large stainless steel saucepan and added 7 finely chopped onions,
2 Tbsp. pickling salt


3 cups apple cider vinegar (white vinegar would work too, I just love the flavor apple cider vinegar adds)


3 cups granulated sugar


And 2 Tbsp. mustard seeds


I mixed all the ingredients thoroughly, brought it to a boil over medium-high heat, then reduced the heat and boiled gently for about 30 minutes.

While the relish was simmering, I prepared my pint canning jars by placing them in a flat pan of boiling water set on two stove eyes. I simmered my lids in hot water, keeping everything hot until I was ready to use them.


Then I ladled the mixture into the hot sterilized jars, tightened the lids and rings on to fingertip tightness and processed the jars in a boiling water bath for 10 minutes (place jars in the canner ensuring they are completely covered with water, bring water to a boil, the boil for 10 minutes)

After processing, I removed the jars from the canner using my jar lifter, and set them on a folded dish towel on the counter to cool... and of course, to listen for the PING of each successfully sealed jar! Yummy!

42 comments:

  1. If I cut down the sugar in canning recipes, will I risk dangerous bacteria growing?

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  2. Cutting the sugar won't affect the bacteria issues since there is plenty of acidic vinegar... may affect the flavor! ~~Granny

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  3. Saw ad for your blog in The Star and am enjoying reading it.
    Made the bell pepper relish and like you said, YUM! I cut my pieces a bit smaller and so far have tried it with dried pinto beans and as a topping on a chicken sandwich. So tasty!
    I do have a question - is there a yield for the 24 peppers? The peppers I used were sweet peppers but long instead of round. I got them from my daughters abundant garden. Most were large but some small ones too, so wonder if the chopped peppers should yield a certain amount. Since I didn't have pint jars, I used jelly jars and had a yield of 13 jars. Lots for gifts but saving some for myself too!!
    Thanks, Judy

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  4. Judy, thanks so much for reading! I think the yield for 24 peppers is 8 pints or so. I made another batch later and ground up the peppers as well... SOOOO good! We put it on everything... it's great in tuna salad too (just found that out yesterday. ~~Granny

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  5. Blind Bride, I am glad you asked that, I always want to can my end of the garden peppers but I don't want to add sugar. Granny, thanks.. I love your page and all your ideas.

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  6. Its one in the morning and I'm waiting on the hot water bath and I'll have finished making the bell pepper relish. I've been canning since 5:30 this morning. I don't have a huge garden but it's amazing what I have harvested this year, almost overwhelming. I know it will all be worth it when I get some rest. One quick tip about chopping that many onions at once, wear a pair of snorkel goggles to cover your eyes and nose, you'll breeze right thru them. I would've really cried tonight as tired as I am. Yes, no one saw me or my family would've laughed me out but, well worth it. Thanks for sharing the recipe, I'm entering these jars in our county fair. Valerie

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    1. Bless your heart, Valerie... I know how hard you have worked... been there myself! It will be worth it! And thanks for the onion tip (although picturing it in my mind gives me quite a chuckle!) Make sure you share your blue ribbon with us when you win at the fair... ~~Granny

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  7. I am going to try this recipe sounds delicious. However I have so many bell peppers I was wondering if I could just can them to use later in dishes. I read somewhere they have to acidic acid in them? If there not an acid food, what would I have to do to can them to make them safe? Someone suggested vinegar but I am afraid that would change the flavor.
    Robin

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    1. To just can them, they will have to be pressure canned...35 minutes at 10 lbs. pressure. ~~Granny

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    2. Hey Granny, Great site here! I thought I'd add my two cents. Bell peppers can be done just like banana peppers. To use in the regular recipes, just rinse the peppers and they should be good to go. You can try it at least and see how it turns out.

      Pickled Peppers

      Cut peppers up thin slices (normally you would cut banana peppers into slices for pizza)
      5 C. water
      1 C. Salt
      Let sit for at least 8 hours or overnight (if it's hot out put em in the fridge and next day let them get room temp) Drain and rinse well.

      Brine:

      3 c. water
      3 cup white vinegar
      3 t. salt

      Fill jars with peppers, Bring brine to boil and pour over peppers filling jars to within 1/2". Seal. No need to process them. Just don't move the jars around until after they are sealed.

      You can rinse the vinegar off before using them in recipes. I figure since they are now recommending that you add vinegar to low acid tomatoes before you can them, you can do these the same way.

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    3. Thanks MK, sounds great! ~~Granny

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  8. I use hot water baths for canning not a pressure canner. Is there anyway to do this in the hot water baths?

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    1. This IS processed in a hot water bath. ~~Granny

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  9. wow,i have enjoyed reading all the comments about putting up bell pepper relish and banana peppers. I just picked a full 5 gallon bucket of bell peppers and a 5 gallon bucket of banana peppers yesterday. have already chopped up the bell peppers by hand.I am going to have to double up the recipes i am sure. Thankyou so very much for the info. I also use my pressure canner for a water bath canner,just by removeing the rubber stopper on top of the lid. works great...thanks again.

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  10. Granny: I have two pounds of mini bells - how many pounds did you use in this recipe?

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    1. Gosh, I don't know, 24 bell peppers the size you'd buy at the grocery store... what would that be? Maybe 4 pounds? ~~Granny

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  11. I used you recipe for the banana peppers and the "look" great; just have to wait the 2 weeks to taste-test. Now I'm going to try the pepper relish. Just one question: what about adding celery seed and turmeric to these peppers? Is that needed?

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    1. The celery seed and turmeric add flavor and color, but are not necessary to the safety in canning the relish. ~~Granny

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  12. You can hot water bath if you use vinegar instead of water :) Great recipe :) I added a few hot peppers to give it a lil kick!! Thanks so much for the recipe!! :)

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  13. can you use kosher salt instead of pickling salt, can't find pickling salt aniywhere :(
    thanks in advance, can't wait to try this recipe..

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    1. Yes, kosher salt would work nicely. ~~Granny

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  14. Awesome post! Can I use quart jars instead and double the processing time?

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  15. Just made 16 pints. This is yummy.

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  16. Im new to canning and confused. First, I canned a red pepper relish, added in some orange, lemon and walnuts. All pints. Today I read on http://msuextension.org/publications/HomeHealthandFamily/MT198329HR.pdf that "peppers" cannot be canned safely!!??
    I've also just finished canning 40 quarts of cooked pork and beans with a ton of stuff including apple, orange, lemon, walnuts, bell and jalapeno peppers, onions etc. Pressure processed in quarts 80-83 minutes at 10 pounds (Im at the beach), then read in Ball's Blue Book "process pork and beans 90 minutes"..!!??? Am I gonna kill everyone I gave the beans to, including my sons?
    Thank You

    Dane

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    1. Peppers can be safely canned... relish recipes add vinegar, lemon juice, etc. that raises the acidity making it safe to water bath can... you can pressure can them without the added vinegar. No, you're not gonna kill anyone with your beans... 90 minutes is the correct time, but 80-83 is pretty darn close and I'm sure it will suffice. ~~Granny

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  17. Thank you for reply to my bean thing. Regarding my saying I read peppers can't be canned..I was wrong. Meant to say peppers (relish etc.) can only be in pints, not quarts!
    What's the deal here? I've searched and only find USDA has not approved safe quart processing for peppers. Doesn't seem right/fair!
    Any thoughts Granny?
    Thx,
    Dane

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    1. It's only because they don't have the data on it... they haven't "TESTED" quarts, so can't make any claim. ~~Granny

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    2. Peppers can be frozen .. they re great in stir fry topping and grilled .I froze many last year they turned out well .Granny thanks so much for the relish recipe looking forward to making many jars this harvest .

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  18. Would you be able to use Stevia instead of sugar in this recipe to cut out the sugar/calories?

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    1. Is no one here anymore other than you and I

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  20. Oh by the way Ball says you can't can cabbage either but this little ole man told me how cut up cabbage wash pack in jars process 10 minutes on 10 lb pressure in a steam canner .they are great. ! oh add a tsp canning salt .we've been eating them since last November ..Granny do you have any recipes on sweet banana peppers .I had so many last year I gave away and gave away ..plus froze and canned like hot pepper but they did not have a good taste

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  21. Can you pressure these instead of water bath?

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    1. You could, but there's no need to. ~~Granny

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  22. I am making this recipe but only have big 1 litre jars. Is this ok?

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    1. Yes, those jars will be fine. ~~Granny

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  23. This recipe sounds delicious! About how many pint size jars do you suppose this would make and how long will this safely keep on the shelf once successfully canned? Thank you!

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  24. canned banana peppers and they came out mushy what did i do wrong ?

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  25. Granny, could I eliminate the sugar and mustard seed in order to use peppers for adding to meatloaf or swiss steak dishes? I have a overabundance of bell peppers and looking for options in canning. I will can the relish however would like to can only peppers and onions for purposes of using in meatloaf and/or swiss steak dishes, egg casseroles etc. without the sugar or mustard. Your thoughts before proceeding. Thanks!!!

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  26. Hi! I found this recipe while searching for something my mom described craving from her childhood... She mentions it from time to time and I wanted to try making it for her. I know this is a long shot question, but is this likely an "older" recipe? What taste does the mustard give versus celery or tumeric? Can I make the base without any of the above and then add in each one separately to a few jars to experiment with? Thanks :)

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    1. It may be an "older" recipe, but I found it in the Ball Complete Book of Home Preserving... I'm sure you can substitute any of the spices for ones you prefer. The mustard gives it a nice bite.

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  27. Are you suppose to see bubbles in the jar after they have popped?

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