I make salsas pretty easily, and relish has more vinegar, no tomatoes, so try this (with no recommended amount, except to taste-test along the way ^_^). throw into a pot to simmer on a low heat (no pre-sauteeing the onions, etc) the following all diced-tiny with salt, vinegar, and (if desired) lemon/lime juice: *4-5 hungarian peppers (seeded or unseeded, depending on the heat you want/preference on whether you like/don't like seeds. I like them in my food...my bf likes the heat, but not the seeds) *an onion simmer it to desired taste. If you want a fresh taste, just make it like you'd make a pico de gallo (no cooking required, just a real good food processor), if you want a well blended flavor, cook for longer. If you want a more salsa taste, add 4 parts cumin to 1 part coriander, with food processed cilantro. If you want it spicy, and a bit colorful, process some habanero for added color ^_^ If you want color and NOT spicy, add pimento (or rather, diced roasted red pepper). I like to try different things when I make salsas and relishes. I usually take two batches before getting it right. (first one needs adjusting too late in the game, second try is right on, and embedded into my memory ^_^) And then again, there's no right/wrong. There's always room to try new things. Hungarian peppers are also good for stuffing, dipping, and frying up. (yummmmmyyyy) Good luck!!!

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

Probably stopped believing the paraffin was a good idea when,, like me as a kid, they saw that more jars leaked and molded and failed than were edible and those that looked okay were not as appealing any longer. I would chop the apples on the larger side, use a higher heat so they don't cook longer getting up to boil, make sure the jars are hot, the cooked mixture stays hot and the canning water stays at or as near a simmer as you can, so that when you add the jars, the mixture will be at or as near the start of your water bath timing as possible. Remove promptly and leave room around your jars and set them on a rack so they cool faster. You should also verify the acidity of the mixture to make sure it is good for a water bath rather than pressure canning.

Don't get fixated on the name - a chutney is just a relish that contains fruit and is a bit chunkier and a relish is just a chutney without fruit in it and a more fine texture. So what H&D call a relish could easily be a chutney to others. You can use any approved canning fruit and onion recipe you find regardless of what it is called. For example, NCHFP has a Pear Relish recipe with pears and onions that you can just sub apples for the pears. You can even leave out the peppers if you wish. They also have a Apple & Onion Chutney recipe where the peppers and raisins are also optional and you just grind instead of chop if you wish. Both are straight vinegar recipes so safe to modify. Lastly, there is this copy-cat recipe: https://www.skiptomylou.org/homemade-onion-and-pepper-relish/ Now a word of warning. There are several Apple-Onion recipes available online that are NOT approved for canning because they include oil and only minimal vinegar. So if you find a recipe you like make sure it contains enough undiluted vinegar. Dave