Ingredients

The following ingredients have 32 Servings
  • 8 cups tomatoes, (finely chopped, pulp and seeds removed)
  • 4 cups red bell peppers, (finely chopped)
  • 3 cups onions, (finely chopped)
  • 8 whole jalapenos, (finely chopped, seeds removed)
  • 1 1/2 cups white vinegar
  • 1 tablespoon garlic powder
  • 3 teaspoons salt
  • 1 cup sugar
  • 1/2 cup tomato paste

Instruction

  • Add all of the ingredients to a large, study stock pot.  I used my dutch oven for this.  Stir the ingredients together over medium heat.  
  • Stirring occassionally, cook for 2 hours until the ingredients break down, and the liquid evaporates. The end result should be deep red in colour and be almost as thick as ketchup.
  • During the last 30-40 minutes of cooking, pay close attention to the relish.  As the sauce thickens, there's more risk of the sauce burning.  Stir more often and lower the heat a bit if you need to do so.
  • While the sauce is cooking, prepare your canning jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
  • Prepare your canning pot for the water bath method. I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot. Fill the pot half full with water and bring to full boil.
  • Once the relish is cooked, use a ladle to spoon the relish into the prepared jars. I like to use a metal funnel to avoid any of the relish coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
  • Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred relish to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.
  • For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The relish will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.