Red pepper relish canning

A blog about keeping life simple: raising chickens, gardening, canning, decorating and foods

8 pounds red bell peppers (green peppers can be used) 2 pounds vidalia or sweet onions 1 cup white vinegar 1 cup sugar Salt to taste 2+ jalapeno peppers, optional Core peppers and peel onions. Grind peppers and onions and drain. Put in a large saucepan and cover with boiling water. Let stand and

This marinated roasted red peppers canning recipe is made with sweet red peppers, roasted and preserved in a flavorful red wine vinegar olive oil marinade.

Homemade Sweet Red Pepper Relish -- A sweetened red pepper, onion and tomato jam-like relish. Perfect sweet condiment to top burgers, bagels or crackers with cream cheese, in white beans (my favorite!), etc. Deliciously simple. Easy to can and keep year-round. From SouthernFATTY.com

Use the bounty of bell peppers available at local farmers' markets -or from your own garden- to prepare a jar or two of delectable fire roasted peppers to add to everything from pizza to pasta to salad to pimiento cheese to sandwiches through the cold months. It's like a jar full of summer. Store in the refrigerator for up to three months or in the freezer for up to a year.

It has strong flavors but when paired with the right pasta or bread it will leave a lasting impression. Enjoy!

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.

This spicy red pepper tomato relish is a great condiment for grilled meats, over toasted bread, or as a dip with crackers.

Rachel’s Caramelized Onion & Roasted Red Pepper Jam with Gustare Harissa Extra Virgin Olive Oil and your favorite Gustare varietal EVO

Canned Tomato Relish is prepared with cucumbers, bell peppers, zucchini, onion, and tomatoes; a graet way to preserve your summer harvest.