Antipasto Relish


Preserving Method: Water Bath Canning

  1. TIE peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.
  2. 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.
  3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. 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. 
  5. 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.
    Antipasto Relish | Antipasto Recipe - Ball® Fresh Preserving is rated 4.5 out of 5 by 4.
    Rated 5 out of 5 by from soooo yummy I've made this there times now. It is so delicious. All my friends request I bring it to parties. we eat it on crackers with cheese and salami, or as a relish for burgers and dogs. It really livens them up.
    Date published: 2017-08-15
    Rated 5 out of 5 by from Wonderful as is, but even better in a dip Using 1 cup of the prepared relish, mix into 4 ounces softened cream cheese, 1 cup shredded pizza cheese, and 1/2 cup of Fontina cheese. Bake in a small dish at 450 until bubbly and lightly browned. Serve with crackers or pita chips.
    Date published: 2016-07-22
    Rated 3 out of 5 by from antipasta relish usage love the recipes on site, but it would be good to know what we can use these recipes with. what can we use this relish for, looks good for using my tomatoes but not sure what to use for
    Date published: 2015-11-13
    Rated 5 out of 5 by from Antipasto relish with changes I did make some changes but loved it. This is a great recipe to follow or tweak.
    Date published: 2015-09-01
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