Antipasto RelishMakes about 6 (8 oz) half pints
This Italian-style vegetable relish has all the delicious flavor of your favorite antipasto and provides a unique way to utilize your bumper crop of tomatoes.
Level of Ease:Medium
Preserving Method:Waterbath Canning
You Will Need:
- 7 whole black peppercorns
- 4 bay leaves
- 1-3/4 cups white vinegar
- 1 cup lightly packed brown sugar
- 2 Tbsp salt
- 4 cloves garlic, finely chopped
- 1 Tbsp dried oregano
- 6 cups coarsely chopped cored peeled tomatoes (about 6 medium)
- 3 bell peppers (1 each green, red and yellow), seeded and chopped
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 1 large onion, coarsely chopped
- 6 Ball® (8 oz) half pint glass preserving jars with lids and bands
- TIE peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.
- COMBINE vinegar, brown sugar, salt, garlic, oregano and spice bag in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Stir in tomatoes, peppers, carrots, celery and onion. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish. Discard spice bag.
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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