StanB wrote:

"EV" wrote in message
[]

If you also have green tomatoes, you can make a delicious green tomato and
sweet pepper relish.

Care to share your recipe?

I'm happy to share the recipe. This is what we use, instead of the store bought
stuff. A double batch is enough for us, and for gift giving, until the green
tomatoes roll in again.

The recipe is from a cookbook first published in 1963:
Freezing & Canning COOKBOOK
Revised Edition: Prized Recipes from the Farms of America by the Food Editors
of Farm Journal
ISBN:0-385-00487-7

GREEN TOMATO/PEPPER RELISH
Makes 12 pints according to the book, but I only ever get about 6 pints out of
the recipe.

1 gallon green tomatoes
2 medium onions
4 large (sweet) green peppers
2 large (sweet) red peppers
1/2 Cup salt
1 tsp mixed pickling spices
3 Cups vinegar
1 Cup water
2 Cups sugar

* Wash, chop and mix vegetables, peeling onions and discarding pepper seeds.
Add salt and let stand for several hours or overnight. Drain liquid and
discard.
* Tie spices in clean cheescloth; combine all ingredients and simmer for 30
minutes
* Remove bag of spices. Ladle boiling hot mixture into hot jars; adjust lids at
once.
*Process in boiling water bath (212F) 10 minutes.

NOTES:
- You can use all green peppers, if your peppers are sweet. I think the red is
just for colour.
- When I'm in a hurry, or making a double batch, I chop all the ingredients in
a food processor
- When short on time, I've frozen the vegetables, either whole or chopped, then
thawed them and made the relish as per usual. Doesn't seem to affect the taste
or texture
- The recipe is old, so I've changed the boiling water bath time to reflect
today's canning standards
------------

I haven't tried this recipe, but since it was on the facing page, and the
orginal poster had a bumper crop of peppers ... and I was typing anyway ....

PEPPER RELISH - makes 6 pints
According to the book, all pepper relishes are best served within six months
after being canned

12 sweet green peppers
12 sweet red peppers
12 small onions, peeled
Boiling water
3 Cups vinegar
1.5 Cups sugar
4 tsp salt
2 tsp celery salt

* Put peppers, seeds discarded, and onions, through food chopper. Add voiling
water to cover; let stand 10 minutes. Drain and discard liquid. Add remaining
ingredients to vegetables. Boil slowly for 15 minutes.
*Ladle into hot jars. Adjust lids at once. Process in boiling water bath (212F)
for 10 minutes.

NOTE: The recipe is old, so I've changed the boiling water bath time to reflect
today's canning standards
- I suppose you could use all green peppers if that's what you have

Enjoy,
EV