When I first started making relish, I thought it would be a hard and tedious task. Once I made my first batch, I realized that it was a lot easier than what I thought it would be.
Relishes make a great accompaniment for hot dogs, hamburgers, poultry and fish. You can also use it on crackers or your favorite party bread.
To get started, you will need a few supplies:
- water bath canner
- canning jars, rings and seals (I used pint-sized jars)
- ladle (for spooning the hot mixture into the jars)
- jar lifter (to lift the jars out of the hot water)
- 2 oven mitts (I like using mitts to prevent any accidental burns to my hands)
- clean cotton drying cloth or kitchen towel
You will want to follow the instructions that came with your water bath canner for sterilizing and processing your jars. Always inspect your jars for defects before using them.
Honey Raisin-Berry Relish
Makes 8 cups.
- 5 cups raisins
- 5 cups water
- 1 1/3 cup honey
- 1/2 cup lemon juice
- 6 cups fresh or frozen cranberries
- 2 tablespoon grated lemon peel
- 1 cup walnuts (chopped)
In a large saucepan, combine raisins, water, honey and lemon juice. Bring to a boil, stirring constantly until honey melts and ingredients are blended. Lower heat and simmer for 10 minutes. Stir in cranberries and lemon peel, return to a boil and then lower heat to simmer for an additional 10 minutes or until liquid barely covers raisins and cranberries. Remove from heat. Stir in chopped walnuts.
Ladle into hot jars leaving 1/2″ head space, wipe rims clean, seal and process in a water bath canner for 15 minutes. Makes 8 cups.
Green Tomato Relish
- 2 quarts green tomatoes
- 3 red sweet peppers
- 3 green sweet peppers
- 3 large onions
- 3 tablespoons salt
- 3 cups granulated sugar
- 1 1/2 cups vinegar
- 1 cup water
- 2 tablespoons celery seed
- 2 tablespoons turmeric seed
Finely chop the tomatoes, peppers and onions and add to a large bowl with salt. Let stand for 30 minutes, then drain and rinse. In a large stockpot combine vegetable mixture with the remaining ingredients. Boil mixture for 5-7 minutes. Ladle into hot jars leaving 1/2″ head space, wipe rims clean, seal and process in a water bath canner for 15 minutes.
You can visit Shelly Hill online at Inthekitchenwithshelly.com