*  Exported from  MasterCook  *
 
                        PICKLED PEPPER-ONION RELISH
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Finely chopped onions
    3       c            Sweet red peppers
                         -(finely chopped)
    3       c            Green peppers
                         -(finely chopped)
    1 1/2   c            Sugar
    6       c            Vinegar (5 percent)
                         -preferably white distilled
    2       tb           Canning or pickling salt
 
   Yield: 9 half-pints
   
   Procedure: Wash and chop vegetables. Combine all
   ingredients and boil gently until mixture thickens and
   volume is reduced by one-half (about 30 minutes). Fill
   sterile jars, with hot relish, leaving 1/2-inch
   headspace, and seal tightly. For more information on
   sterilizing jars see “Jars and Lids”. Store in
   refrigerator and use within one month. Caution: If
   extended storage is desired, this product must be
   processed.
   
   Process according to the recommendations in Table 1.
   
   Table 1. Recommended process time for Pickled
   Pepper-Onion Relish in a boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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