Looks decent and has no added water. The end texture may be a bit soft, but should be fine as a relish. If you are even a bit concerned, it can be pressure canned, but because it has the big amount of sugar and vinegar, the safety issues are nearly nil.

You can use the NCHFP Pepper and Onion Relish recipe, sub hot peppers for the sweet peppers as long as you keep the total amounts the same, and add your pineapple to taste with no safety issues as it is acidic and the recipe is a 100% vinegar recipe. You will need to pack the jars loosely with sufficient brine so all the vegetables pieces are exposed to the liquid. You can drain it after opening. Then there is the Hot Pepper Relish recipe. You could also add the pineapple and the juice to it as it is also 100% vinegar. Neither include the carrots but a few grated carrots would be ok as long as you don't over do and keep the relish soupy for processing. Density and heat penetration could be come an issue if you make the relish TOO thick. Dave

Party Music, my first thought was it must be some variation of Harissa. I'm attaching link to the Wiki entry. It's very popular here in Israel as well. I translated this for you from the Hebrew. It's a hybrid of 2 recipes by 2 venerable cooks! I suspect your hot relish contained sweet peppers and/or mildly hot peppers. Here you sometimes get HOT Harissa that not everybody can stomach. Harissa Ingredients 250 grams dry hot red peppers - or any combination of sweet peppers and hot peppers according to personal preference 1 head of garlic - all cloves peeled 1 t salt Good quality olive oil for sealing the paste Method Put on a pair of gloves for slicing peppers and removing stems and seeds. Soak peppers in water for 30 minutes till they soften Drain peppers, place in food processor with all other ingredients to get a thick, coarse paste. Add 2-4 T water if necessary. Transfer to jar, pour oil on top for sealing. Keeps in fridge for several weeks. In other versions you mix oil into the paste. For 250 grams peppers I would use 1/2 a cup oil for mixing into the paste, and then pour some more oil on top for sealing it in the jar. It's a very old recipe with plenty of variations. Sometimes cumin or kummel - or both - are added. Sometimes coriander or other spices. Here is a link that might be useful: Harissa

hi ... this is a H&d copycat from a thread on the Harvest forum back in 06 shirleywny5 5 (My Page) on Mon, Sep 11, 06 at 14:34 I am just now processing the last of the Red Pepper jam my family and friends love and beg for. Did a total of 78 jars. Most are 8oz. and a few 4oz. Always have a 4oz. ready in case there's not enough to fill an 8oz. jelly jar. Yesterday and today I did my last bushel of red peppers, all into jam. Every batch is Lot# numbered and any changes made are written in a note book I keep just for that purpose. I do this with all my canned good. My last batch today is the last try at my H&D pepper,onion relish taste alike. I've made 4 batches of this already this season and I think I have got it about where I want it. If anyone is interested or even gives a dang, here is my recipe. I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer. 12 med Red bell peppers 10 jalapenos 5 assorted green, yellow or red hot peppers 5 large plum tomatoes 1 large onion. Any kind will do. 2 cups white vinegar 3 cups granulated sugar Remove seeds and white membrane from red peppers Remove HALF the seeds from the jalapenos Remove half the seeds from the other hots. Chop peppers in food processor Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour. Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through. Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture. Ladle into jam jars and seal. Process 20 minutes in Hot water bath. There's also this one from earlier in this year ... it has pectin which I understand is more like H&D good luck kay cba_rn (My Page) on Sat, Aug 9, 08 at 18:06 How about this one? I found it on the web but have not tried it yet....... Maybe one of our experienced canners can chime in and let us know if this looks like it's safe. --------------------------------------------------- Pepper-Onion Relish 6 cups tomatoes, skinned, diced and drained 6 large red peppers diced 8 cups sugar 2 TBSP salt 2 small boxes pectin 3 cups white vinegar 1 tsp ground red pepper 2 jalapenos seeded and diced 3 large onions diced Mix all ingredients together, except pectin and bring to a boil. Turn down and simmer for 2 - 2 1/2 hours until thickened Whisk in the 2 boxes of pectin and boil for 1 minute. Pour into sterile jars Process in pressure canner at #11 for 15 minutes 7 pints I did not pressure can. I water-boiled for 10 minutes. They all set up perfec