Peach and Pepper Relish, Off-Season

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READY IN: 1hr 20mins
YIELD: 18 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put peppers, seeds and all, in food processor until medium chopped.
  • You are aiming for a yield of 15 cups.
  • After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces.
  • Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture.
  • Add lemon halves.
  • Bring to a boil and boil gently for 30 minutes.
  • Stir occasionally.
  • Remove lemons and add sugar.
  • Stir well.
  • Boil for 30 more minutes or until mixture is thick, stirring occasionally.
  • Bottle in sterilized jars and seal.
  • Process in a hot water bath if you wish.
  • Makes approximately 9 pints.
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