Preparing and Canning Relishes
- 6 cups chopped green tomatoes
- 1-1/2 cups chopped sweet red peppers
- 1-1/2 cups chopped green peppers
- 2-1/4 cups chopped onions
- 7-1/2 cups chopped cabbage
- 1/2 cup canning or pickling salt
- 3 tbsp whole mixed pickling spice
- 4-1/2 cups vinegar (5 percent)
- 3 cups brown sugar
Yield: 9 half-pints
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: Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and
let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie
spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce
pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced
by one-half. Re-move spice bag. Fill hot sterile jars with hot mixture, leaving 1/2-inch headspace.For more information see "Sterilizing Empty Jars".
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Piccalilli 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
||Half-pints or pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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