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Author: mzladyjake Three stars, 500 posts Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 21259  
Subject: Question Date: 9/20/2007 1:01 AM
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I really am FINALLY making the green pepper relish in the morning.

I harvested 12 green peppers (4 turned red) this evening from the garden. So I will cut the recipe in half - though I intend to use only 2 large onions rather than 6 medium called for.

My questions:
I have celery flakes rather than seeds - use the same amount?

I want to add garlic and jalapeno - what do you think?

Should I use a boiling water bath to seal the jars, or will they seal on their own as the relish cools?

TIA,
LJ

Oh, here is the recipe again...

GREEN PEPPER RELISH
24 med. green peppers, cored & seeded
12 med. onions
3 c. sugar
3 c. vinegar
2 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. crushed red pepper flakes
4 oz. can pimientos, drained & diced

Put green peppers and onions through medium blade of meat grinder. Place in colander. Pour boiling water over vegetables; drain; repeat with more boiling water. Turn vegetables into large pot; add remaining ingredients. Bring to boil; cook over very low heat for 40 minutes, stirring occasionally. Pour into hot sterilized jars. Seal at once.
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