Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
e the consistency of a relish.
Put the minced peppers
with food processor chop all of the vegetables, place in large plastic bowl sprinkle canning salt over vegetables and cover place in refrigerator overnight.
next day drain water off. Place in large pan on stove, add remaining ingredients. Bring to good boil, stirring occasionally be careful not to stick.
when at a good boil, turn down to low and stir constantly for 30-45 minutes according to how thick you want your relish -- Seal in sterile jars.
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
as the consistency of a relish. Be careful not to over
lender if a very smooth relish is desired.
Stir often
o prevent burning, until the relish is soft and slightly darkened
Combine tomatoes, onion, and pepper in large bowl.
Sprinkle salt over vegetables, mix in,and let stand 1 hour.
Drain vegetables.
Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
Tie cloves in cheesecloth and add to mixture.
Stir in vinegar and simmer for 20 minutes.
Take out spice bag.
Pack hot relish into hot jars.
Leave 1/4 inch headspace.
Place canning lids on jars.
Process half pints for 10 minutes in hot water bath.
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
Mix all ingredients together and boil for 30 minutes.
Mixture shouldn't be \"soupy\", but of relish consistency.
(You may have to boil 15 minutes longer.).
Pack in sterilized jars, wipe rims of jars clean, cap with 2 piece lid assembly and process in hot water bath for 5 minutes.
For relish:.
Combine the tomatoes, green
.
For the keto cranberry relish: Add all the ingredients to
Combine cucumbers and salt and let stand 1 hour.
Drain overnight.
Next day, grind together celery, peppers and onions. Make syrup of vinegar and sugar.
Bring to boil.
Add ginger and turmeric, then add all ground vegetables.
Bring to boiling point, stirring occasionally, but do not boil.
Pack into sterilized jars.
Mix zucchini, onions and canning salt well and let set overnight.
Next morning, drain, rinse and drain well again.
In kettle mix remaining ingredients.
Cook altogether about 30 minutes.
Longer cooking will make thicker relish.
Grind cucumbers, onions and green peppers.
Add a handful of canning salt.
Set overnight at room temperature.
Drain well. Place in large pan.
Add remaining ingredients, placing whole cloves in a small cloth and tie the opening off.
(A bread closure works well).
Cook 30 minutes just at the simmer point.
Remove the cloth containing the whole cloves and can in hot, sterilized jars.
If jars, lids and relish are all boiling hot there is no need to process in a canner or pressure canner.
Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
Mix all ingredients in large, preferably non stick, pot.
Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
Spoon mixture into sterilized pint jars and seal with lids and bands.
Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.
hours.
Prepare home canning jars and lids according to