Preparing and Canning Relishes
Fall Garden Relish
- 1 quart chopped cabbage (about 1 small head)
- 3 cups chopped cauliflower (about 1 medium head)
- 2 cups chopped green tomatoes (about 4 medium)
- 2 cups chopped onions
- 2 cups chopped sweet green peppers (about 4 medium)
- 1 cup chopped sweet red peppers (about 2 medium)
- 3¾ cups vinegar (5%)
- 3 tablespoons canning salt
- 2¾ cups sugar
- 3 teaspoons celery seed
- 3 teaspoons dry mustard
- 1½ teaspoons turmeric
Yield: About 4 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Combine washed chopped vegetables; sprinkle
with the 3 tablespoons salt. Let stand 4 to 6 hours in the refrigerator.
Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add
vegetables; simmer another 10 minutes. Bring to a boil.
Pack boiling hot relish into hot jars, leaving ½ inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with
a dampened clean paper towel; adjust two-piece metal canning lids. Process
in a Boiling Water Canner.
|Table 1. Recommended
process time for Fall Garden Relish in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed.
2006. Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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