Spicy & Sweet: A Guide to Canning Jalapeño Relish
Jalapeño relish is a versatile condiment that can add a kick to any meal. Whether you're enjoying it with hot dogs, burgers, or just a simple slice of bread, this recipe will make your taste buds sing. This guide will walk you through the steps of canning your own delicious jalapeño relish.
Ingredients:
- 4 pounds ripe jalapeños (about 18-20 jalapeños)
- 3 cups chopped white onion (about 3 large onions)
- 1 cup chopped green bell pepper (about 1 large bell pepper)
- 1 cup chopped red bell pepper (about 1 large bell pepper)
- 4 cups white vinegar (5% acidity)
- 2 cups sugar
- 1/2 cup salt
Equipment:
- Large stockpot
- Food processor or blender
- Measuring cups and spoons
- Canning jars (pint or half-pint size)
- Canning lids and rings
- Jar lifter
- Water bath canner
- Ladle
- Magnetic lid lifter
- Clean kitchen towels
Instructions:
1. Prepare the jalapeños: * Wash and trim the jalapeños, removing the stems and any damaged parts. * Seed and chop the jalapeños to your desired level of spiciness. The more seeds you remove, the milder the relish will be. You can chop the jalapeños finely, coarsely, or leave them in chunks. * Wear gloves when handling the jalapeños to avoid burning your skin.
2. Prepare the other ingredients: * Wash, chop, and measure the onions, green bell pepper, and red bell pepper.
3. Combine the ingredients: * Combine the chopped jalapeños, onions, bell peppers, vinegar, sugar, and salt in a large stockpot. * Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. * Reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until the vegetables are tender and the relish has thickened slightly.
4. Prepare the jars: * Wash and sterilize the canning jars, lids, and rings. You can sterilize them by boiling them in water for 10 minutes.
5. Fill the jars: * Ladle the hot relish into the sterilized jars, leaving about 1/2 inch of headspace (the space between the top of the food and the rim of the jar). * Wipe the jar rims with a clean, damp kitchen towel to remove any spills or food particles.
6. Seal the jars: * Place the lids on the jars and screw on the rings until they are fingertip tight.
7. Process the jars in a water bath canner: * Fill the water bath canner with enough water to cover the jars by at least 1 inch. * Bring the water to a boil and then carefully lower the jars into the canner using a jar lifter. * Process the jars for 15 minutes (for pint jars) or 20 minutes (for half-pint jars) at a rolling boil. * Remove the jars from the canner and allow them to cool completely. You should hear a popping sound as the lids seal.
8. Store the relish: * Check the lids for proper sealing. The lids should be concave (pushed in) and the jars should have a vacuum seal. * Store the sealed jars in a cool, dark place for up to a year.
Enjoy!
Tips:
- Adjust the spice level by adding more or less jalapeños.
- Use different types of peppers for a variety of flavors.
- Add other spices to the relish, such as garlic, ginger, or mustard seeds.
- Use the relish in other recipes like chili, tacos, or dips.
Safety Precautions:
- Always use a water bath canner for safe processing. Never use a pressure canner for relish.
- Follow the recommended processing times to ensure proper sealing and prevent botulism.
- Use high-quality vinegar with a 5% acidity.
- Do not reuse lids.
- Inspect jars for cracks or chips before using them.
By following these instructions, you can create a delicious and safe batch of jalapeño relish that will add a burst of flavor to any meal. Happy canning!
