Recipe of the Week:

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
 
Useful Recipe and Cooking Links:

Relish Recipes

Pepper Recipes

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