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Canning & Preserving Recipes: Antipasto Relish

Pickles, Relishes & Chutneys

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Antipasto Relish
Makes about 6 (8 oz) half pints

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 (8 oz) half pint glass preserving jars with lids and bands

Directions:
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 and lids in simmering water until ready for use. Do not boil. 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.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. 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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