2 Corinthians 9:5 Therefore I thought it necessary to exhort the brethren, that they would go before unto you, and make up beforehand your bounty, whereof ye had notice before, that the same might be ready, as a matter of bounty, and not as of covetousness.

Hand my eldest son a big ole bowl of pinto beans or white beans, a heaping spoonful of sweet pepper relish and very large piece of cornbread and he is one happy camper!  Feast fit for a king!  I do believe that boy could eat is weight in Sweet Pepper Relish.

Wanna make you own?  Well here’s how you’re gonna do just that!

10 cups peppers, sliced, seeded and deveined.

2 cups onions, chopped

2 1/4 cups sugar

1 cup canning salt

2 cups vinegar

1/2 to 1 cup water, optional

*NOTE:  We are actually going to make pepper jelly with the juice from the peppers and then make relish with the peppers.

Prepare jars.  Thoroughly wash pint-sized jars and place in oven heated to 225°

Next, start with fresh just picked sweet peppers.  Mine is mostly green but you can use red, orange, yellow, purple, and mix them for a more colorful relish.

*NOTE:  All peppers are green in the beginning!  Patience is the key to getting colored pepper.  You have to leave them on the vine FOR-EV-ER to get them to turn.

Slice, seed and devein the peppers then chop in a food processor.

Empty into a pan lined with cheesecloth.

Then squeeze the juice from the peppers into a bowl.  Set the juice aside.  This is what we’re going to use to make our pepper jelly.

Next, pour peppers from cheesecloth into a bowl and add 1 cup canning salt.  Give it a good stir.  Cover and let set in fridge overnight. (While your waiting on this your going to make your jelly.  Refer to the Pepper Jelly recipe under the Jams and Jellies tab)

The next day.

Return squeezed peppers to a non-reactive pan and open cheesecloth.  Pour boiling water over peppers and let set for a few minutes.  Run a bit of cold water over the peppers to cool down so you can squeeze excess water off peppers.

Pour peppers from cheesecloth into a non-reactive pot.

Add onions.  Give it a good stirring.

The add vinegar, sugar.  Give it a taste.  If the vinegar is too overpowering then you can add water to “cut” the tartness of the vinegar.

Bring to a boil over high heat.  Reduce heat to medium and cook for about 15 minutes.

While this cooking prepare bands and lids.  Put lids in saucepan and cover with water.  Bring lids to a boil on high heat.  Reduce heat to simmer and let set.

Okay, now were ready to can our pepper relish.

Using a dish towel, remove one jar from oven, working quickly, fill with relish leaving 1″ head space.  Wipe rim of jar clean with a damp cloth.  Place a heated lid on jar and band to finger tight.  Be careful, the jar and lid will be very hot.  Use you dish towel when handling.  Set aside.

Repeat this process until you have all your relish in the jars.

After a few minutes your jars should start sealing (wait for the “ping”)

Once jars are cooled you can store them.

Happy Canning,

Dana