Yield: About 8 pint jars
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 Water Canner.
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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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.