October 16, 2015
Berries and peaches, plums and tomatoes, cucumbers, peppers and pole beans—the season’s late bounty is yours long past the fading days of summer. Jams, jellies, pickles and preserves are a great way to keep the farm fresh roadside goodness going.
Antipasto Relish
This Italian-style vegetable relish is a great way to use up a rich supply of tomatoes.
• 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 tomatoes (about 6 medium), cored, peeled and coarsely chopped
• 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
1. Tie peppercorns and bay leaves in a square of cheesecloth, making 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 in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and 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. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Makes about 6 (8 oz) half pints. [Adapted from the Ball Company. More details here.]
And Lehman’s can help you add a personal touch to your canning, for yourself or as gifts.
