Preparing and Canning Relishes
- 2 quarts cored, chopped green tomatoes (about 16 medium)
- 1 quart peeled, cored, chopped red ripe tomatoes (about 6 large)
- 1 quart chopped cabbage (about 1 small head)
- 3 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped sweet green peppers (about 2 medium)
- 1 cup chopped cucumbers
- 1 cup chopped sweet red peppers (about 2 medium)
- ½ cup canning or pickling salt
- 4 cups brown sugar
- 2 cloves garlic, minced
- 1 tablespoon celery seed
- 1 tablespoon ground cinnamon
- 1 tablespoon mustard seed
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 quarts vinegar (5%)
Yield: About 8 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 vegetables; add salt and mix thoroughly.
Let stand 12 to 18 hours in refrigerator; drain thoroughly. Add sugar,
spices and garlic to vinegar; simmer 10 minutes. Add vegetables; simmer
30 minutes. Bring to a boil.
Pack 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
Variation – For Curry Relish, add 2
cups raisins and 1½ teaspoons curry powder when vegetables are
added to pickling solution. Makes about 9 pints.
|Table 1. Recommended
process time for Rummage 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", 4th ed. 1999. 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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