Sweet Pepper Relish

[Mary Jones]

I wrote earlier about how adding some pepper relish to meals like tuna salad can liven it up. Well, here's a recipe for that relish:

7½ C diced sweet red peppers
6½ C diced green peppers
6 C diced white onions
2 qt boiling water
3 C cider vinegar
2½ C sugar
1 tbs canning salt
2 tsp mustard seed
1 tsp celery seed

You will also need:
1 pressure cooker
8 or 9 pint-sized canning jars and lids

To dice the peppers and onions, it's quicker to use a food processor if you have one; if not, just dice it yourself. I was lucky enough to use my parents' processor.

1. Boil the water

2. Drain the diced peppers--they're very juicy--using cheesecloth. Squeeze out as much juice as you can

3. In a large pot, combine the peppers and onions; pour the water over them and let the mixture stand for 20 minutes. Move add the other ingredients to the pot and bring the mixture to a boil. Let simmer for 20 mintues.

4. Pour while fairly hot into the pint jars; add the lids and tighten the rings as much as possible.

5. Process in a pressure cooker (setting we used was "5") for 15 minutes.

6. After cooling, tighten lids fully.