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Recipe of the Week:
Sunday, December 8, 2013 21:05
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Connecticut Tim’s Home-Canned Hot Pepper Relish
This recipe makes a big batch (approximately 22 pints) of Hot Pepper Relish that can be home-canned.
4 lbs Jalepeño peppers
4 lbs Long hot or cherry peppers
7 lbs Green sweet peppers
4-1/2 lbs Onions
5-1/2 cups Sugar
9 cups White vinegar
3 Tbsp Salt
1-1/2 Tbsp Cinnamon
9 Tbsp Alspice
Chop peppers and onions to desired size.
Add balance of ingredients and boil for 20 minutes
Pack hot in boiled jars
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Source: http://www.survivalblog.com/2013/12/recipe-of-the-week-89.html
