Preserved Antipasto Relish
By: Melissa Peterman
Published: Thursday, December 3, 2009 - 11:01pm

Ingredients




7 whole black peppercorns
4 bay leaves
cup  white vinegar
cup  lightly packed brown sugar
tablespoon  salt
cloves garlic, finely chopped
tablespoon  dried oregano
cup coarsely chopped cored peeled tomatoes (about 6 medium)
bell peppers (1 each green, red and yellow), seeded and chopped
carrots, peeled and diced
stalk celery, diced
large onion, coarsely chopped
pint  half  glass preserving jars with lids and bands

Preparation

1 TIE peppercorns and bay leaves in a square of cheesecloth, creating 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 and lids in simmering water until ready for use. Do not boil. 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, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

About


This recipe comes from Ball Fresh Preserving website.