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Results 41 - 50 of 58 for canning pepper relish
41. PICKLE RELISH
Combine cucumbers, peppers and onions. Sprinkle with turmeric. ... leaving 1/8" head space. Adjust caps. Process 10 minutes. Yield: about 6 pints.
Mix and let stand overnight or at least 12 hours. After the soaking period, pour off water and rinse well. Mix: Mix and boil 1 minute. Add ...
43. PEPPER RELISH
Remove cores and seeds from peppers. Skin onions. Grind vegetables. ... bath (185 degrees) for 10 minutes. Recipe halves well, same instructions.
44. PEPPER RELISH
Discard bell pepper seeds, chop peppers. (Leave hot ... vegetables for about 30 to 45 minutes. Seal in jars; process in boiling water for 10 minutes.
45. PEPPER RELISH
Grind peppers and onion in food chopper ... are cooking the relish. If the relish seems dry, add another 1/2 of liquid mixture. Put in jars and seal.
Combine ground vegetables, stir in salt. Let stand for 3 hours. Drain well. Combine remaining ingredients and bring to a boil. Add ...
47. PEAR RELISH
Wash pears; peel, core and ... pears, onions and peppers through food chopper; add to ... so syrup covers relish. Fill to within 1/4" ... type. Makes 6 pints.
48. ZUCCHINI RELISH
You may use big, firm zucchini but omit the seeds before grinding it up. Let squash and salt set overnight or at least 8 hours. Rinse with ...
49. ZUCCHINI RELISH
Deseed large zucchini. Mix zucchini, onion and salt. Let stand overnight. Drain and rinse with cold water. Bring to a boil the remaining ...
50. VEGETABLE RELISH
Mix all ingredients and let stand 4 hours or overnight. Wash salt off real good 4 or 5 times. Then combine: 1 tbsp. celery seed 2 tbsp. ...
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