8 500 ml mason jars with screw bands and new, unused sealing discs.
Water Bath Canner with Jar Rack
Non-metallic Bubble Remover
Magnetic Lid Lifter
2largegreen bell peppers,seeds discarded, finely diced
2largered bell peppers,seeds discarded, finely chopped
2largewhite onions,finely diced
6largejalapeno peppers,finely diced (remove and discard seeds for non-spicy option)
Read through the post to learn how to properly set up your canning jars, pots, water, etc., before you start - especially if you are new to canning!
To Prepare Recipe:
Wash the tomatoes well and just slightly score the bottom of each tomato making an X with your knife. Don't cut too deep - the point is to just slice the skin.place in a bowl. Cover with hot, boiled water. Allow to rest for one minute. Using a slotted spoon, remove the tomatoes and let rest for a minute or two to cool. You will notice that the bottom of each tomato has opened up. You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl. Once done, chop the tomatoes, removing and discarding the core.
Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot. Bring to a full boil over medium heat for 30 minutes, stirring often.
In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
Ladle the relish into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.
Use the non-metallic bubble remover to remove any air bubbles.
Wipe down the rim of each jar with a damp paper towel to ensure none of the relish has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
Recipe makes 8 500 ml jars, or 16 cups. One serving is equal to 1/4 cup.