Canning Question

Simple answer is yes. And if they don't pop then you can do the hot water bath or if it's just one or two you can refrigerate.

My husband cans pickled jalapeño peppers as well as jalapeño jelly. He always uses the hot water bath. The peppers are not fresh "crisp", but not mushy, either. Just somewhat softer after bring cooked. These last all winter and spring. The jelly is excellent with cream cheese and crackers.

Time to break out the canning supplies now, as the jalapeños in the garden are looking mighty ready.

I believe that I have made that recipe or one very close to it. The heat pressure from the hot relish pushes the air out of the jars. Any I agree with Tony's assessment of what to do with failed jars if there are any.

Thanks for the help. I have 14 jars on the counter and all have 'popped'. It's a lot of work, but tastes better than mass produced stuff. We have a couple of close friends we exchange Christmas gifts with -- last year I made home made vanilla extract, and old fashioned sugar cakes for gifts. This year it's going to be the pepper relish and sugar cakes.

This is a fairly simple recipe. Mustard seed, celery seed, vinegar, sugar, and salt.

Thanks again.

Anything will seal if you pack it hot and let it cool. But most things can kill you if you 'can' them that way. A seal does not mean the food is safe to eat.

Your ancestors may have been lucky, or the recipe may be one that is ok to do that way. It depends, IIUC, on the ratio of vinegar, peppers, and tomatoes.

You can post the exact recipe and get safety advice from professionals on Gardenweb's 'Harvest' forum. They are very nice, and it's not one of those places where they say everything is unsafe :). If it's ok, they will tell you so!

Compare this recipe to yours....I have made this delicious relish for fifty years and never used the hot water bath, and all four of my daughters make it every year in the same way.

If the ratio of vinegar and sugar is sufficient to make a pickle, and as long as you aren't using meats or low-acid vegetables, it will inhibit growth of harmful organisms. Be sure to boil your jars and lids for at least 20 minutes, and keep them in the hot water until ready to begin filling. Cap immediately with the sterile lids and it will keep for years.


Green Tomato Relish

4 cups ground onion
4 cups ground cabbage
10 green tomatoes, ground
12 sweet green peppers and 6 sweet red peppers, ground up
1/2 cup kosher salt
Combine all the vegetables in a glass or stoneware bowl (do not use metal). Sprinkle the salt over the top and let stand overnight.

In the morning, first boil your jars for 10 minutes and leave in the hot water til the relish is ready.

Drain the vegetables and rinse thoroughly and drain as completely as possible, pressing the relish down with a spoon to get ris of the water.

Combine and pour over the vegetables in a stainless steel pan:
6 cups sugar ( This is the original recipe; I use 2 of white and 3 of light brown)
1 TB. celery seed
2 TBS. mustard seed
1 1/2 teasps. turmeric
1 quart cider vinegar
2 cups water

Heat to a boil and boil gently for three minutes. Pack in the hot sterilized jars and seal. It is useable right away but best after at least a month. It keeps for years
A bad day camping is better than a good day doing anything else.

I love homemade stuff but I generally mess something up so in this case I buy store bought, here in NC it is called "Mrs Campbell's Chow Chow"