The recipie for this was written down and saved from a YouTube Video around 7 years ago. We have tweaked it a bit for our purposes and make a new batch every couple years or so.The photos below were taken while making two batches in Oct 2021. 1. 32 cups of Hot Pepper n Onion 2. 54 cups of Sweet Pepper n Onion
Course Condiments
Cuisine Homesteader
Keyword canning, peppers, water bath canning
Prep Time 3hours
Cook Time 1hour
Overnight Rest 12hours
Total Time 16hours
Servings 16500 ml jars
Cost $10 - $15
Equipment
knives
cutting board
vegetable chopper
mixing bowl
water bath canner
canning tools
cooking pot
cheesecloth
cooking string
500 ml canning jars
new snap lids
Ingredients
24cupspepperschopped
8cupsonionschopped
10cupsvinegar5% min
1/8cupvinegar5% min
7cupssugar
2tbspallspiceberries
4tbspcelery seed
2stickscinnamonbroken in half
2tbspcloveswhole
4tbspmustard seed
4tspturmeric
Instructions
Vegetable Prep Work
cut and remove seeds
24 cups peppers, 8 cups onions
chop all vegetables and mix them in a suitably sized bowl
24 cups peppers, 8 cups onions
add celery seed to pepper and onion mix in thoroughly
4 tbsp celery seed
Make Brine and Cook
put spices into cheesecloth and tie into a bag using cooking twine, submerge into the liquid and tie it off for easy removal later
bring vinegar and cheesecloth bag with spices to a boil and simmer for 10 minutes
10 cups vinegar
add in chopped vegetables and bring to a low boil for 20 minutesremove the spice bag and discard
Actual Canning
heat fully submersed jars in canning pot and boil for 10 minutesadd approx. 1/8 cup of vinegar to your canning water to prevent buildups of minerals on the surface of your pots
1/8 cup vinegar
fill jars to approx. 1/2" headspacegently stir to remove air bubbleswipe jar rim with moist towelput snap lids on jars and lightly tighten rings
process jars for 20 minutes at full boil, this may change depending on your specific elevation
remove jars and let cool overnight, snap lids should start popping soon after removing from the canner
Notes
Chopping peppers in one of the units shown is best handled by using small pieces and putting the skin side up. It may take a hard smack on the tool to cut peppers appropriately but our chopper has worked for years of use.Pushing down slowly on front of the unit will lead to breaking the small hinge points. A sharp blow straight down works great though.The jar shown has a bit too much headspace, headspace should be closer to around 1/2" as per the Ball Blue Book.Our second Relish batch had way too much brine but it will not go to waste. I am already planning on using it for pickled onion slices tomorrow night.