How to make it

  • In a large stockpot or canning pot, simmer the vegetables, fruit, and the cider vinegar for 1 hour.
  • Add sugar and canning salt; simmer for 5 minutes.
  • Remove about a ½ cup of the hot liquid and add the remaining spices and seasonings to it – stir to dissolve the spices.
  • Add the liquid back to the stockpot, stir it in to blend together well, then allow the mixture to boil another 30 minutes.
  • At this point, you can continue to simmer until the mixture thickens by reduction, OR you can thicken it with a little cornstarch (my mother always used cornstarch, and though I never measured how much we used, I would suggest you start with a tablespoon and go from there, allowing the sauce to simmer a few minutes before you add more cornstarch.).
  • When the mixture has thickened to the consistency of a gravy, you are ready to fill and seal the jars (you don’t want it thick enough to hold its shape – it should naturally spread just a bit when spooned onto a plate).
  • This recipe makes about 10 pints – have 12 or more ready in case you need more…quantity will vary due to the size of the veggies/fruit used.
  • Seal one jar at a time using this method:
  • Have washed and cleaned canning jars ready on the counter.
  • Have the canning seals and rings in a pot of boiling water on the stovetop.
  • Fill one jar with the relish, wiping off ANY spillage – the jar must be clean around the entire rim in order for a proper seal to occur.
  • Quickly place a seal on top of filled jar and screw on one ring.
  • Place the filled jar on a rack to cool and proceed with filling and sealing the next jar.
  • Store relish in a dark, cool spot.

Reviews & Comments 9

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    " It was excellent "
    mystic_river1 ate it and said...
    Great great great!!!!!!
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  • thepiggs 11 years ago
    This relish sounds good!
    I would also add that if I were doing it, I would water bath can the jars, for at least 12-15 minutes, just to make sure all bacteria are killed. I would also set the jars in a draft-free area and cover with towels. It takes over 24 hours for the jars to cool when they are canned in this way and must be kept from drafts.
    Love canning!

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  • notyourmomma 11 years ago
    Yummy, this sounds great. You know my addiction to pickles and vinegary things. (that is why I'm so sweet, LOL) This would be a great addition to the Christmas gifts for the foodies. Thanks, Krum!
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  • zena824 11 years ago
    Another WOW recipe for me.... keep up the good work girl...
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  • crystalwaters 11 years ago
    A wonderful addition to my files ~ thanks for a truly great post!
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  • shirleyoma 11 years ago
    You're not going to believe this, I've never canned, I've made jams and jellies, but never anything like this... makes me wish I knew how and had the equipment to do it with! WoW this sounds so good!! yumm
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  • linebb956 11 years ago
    Krum... your on a postin frenzy! Woo hoo...
    I have to give this a try. Sounds wonderful.
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  • noir 11 years ago
    What a great recipe! :)
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  • angelgal 11 years ago
    This sounds really good!
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