HOT PEPPER RELISH
| 2 qt. | jalapenos and habaneros |
| 2.5 lb. | white onions |
| 2.5 lb. | yellow onions |
| 5 c. | cider vinegar |
| 5 c. | brown sugar |
| 2 T. | salt |
| 20 oz. can | crushed pineapple |
| 4.25 oz. jar | crushed garlic |
| 1 lb. | carrots |
-
Chop onions. Remove stems, membranes and seeds
from peppers. Chop peppers in water in blender.
Drain. Grate carrots.
-
Place onions and peppers in large kettle. Add
salt. Cover with boiling water and let stand for
ten minutes. Drain. Add carrots, pineapple and
garlic. Dissolve brown sugar in vinegar and pour
over all ingredients in large kettle. Bring to
boil. Simmer twenty minutes.
-
Ladle into hot pint jars to within 1/4" of top.
Wipe jar rim. Adjust lids. Process in boiling
water bath fifteen minutes. Makes 10-12 pints.
(Basic recipe from Farm Journal's Freezing &
Canning Cookbook, modified by Paul & Sue Worth)