Sweet Pepper Relish

I was gifted a box of sweet peppers from a family friend. Can't let a gift like that go to waste so I made sweet pepper relish. This will be good in potato and macaroni salads.

I found the recipe by googling Ball Sweet Pepper Relish. I always use the word Ball or USDA in front of my canning recipe searches to make sure I am using a tested safe recipe. This is what I found and the recipe I used.

National Center for home canning

• 5 cups ground green bell peppers 
• 5 cups ground red bell peppers 
• 1-½ cups ground onion
• 2-½ cups cider or white distilled vinegar (5%)
• 2 cups sugar
• 4 teaspoons pickling salt
• 4 teaspoons mustard seed

I washed and cut the tops off of the Sweet Peppers. Because Mine was an assortment of colored peppers I didn't pay attention to color. I just cut the tops off and put them in my blender. I pulsed them until they were finely chopped and measured them out until I had a total of 10 cups. I did the same with the onion. I put them in a large pot and added the rest of the ingredients. Brought it to a boil for 30 mins. While it was boiling I prepared my jars and my water bath canner. Once the 30 minutes were up I filled my hot pint jars with the hot relish leaving a 1/2 inch head-space and debubbled. Put my lids and rings on and put them in the canner. Brought the canner back up to a boil and processed them for 15 min. 

If you want to try this I highly recommend it. Please click on the link and read the recipe and instructions provided. 

Here's the relish boiling away.

 And the finished product. I made 2 of this recipe and ended up 16 1/2 pints.