Canning Sweet Relish Links USU Extension     and    Ball Blue Book For Canning Pickle Relish I used the Sweet Pickle Relish recipe.  ( You can also find this Ball Blue book on canning at Wal mart and grocery stores this time of year.)

You can also find Mrs. Wages canning Sweet Pickle Relish Packets at Wal mart and usually grocery stores that carry canning supplies and follow the directions on the package.

You can also find it here and you can find out how to process it here and here

 

 

Sweet Pickle Relish (Mrs. Wages)

If you are short on time or don’t want to buy a bunch of ingredients try this Mrs. Wages Sweet Relish Packet. See above links and where to purchase packets.
The above picture is of the ingredients for the Mrs. Wages Relish plus it needs Sugar, Vinegar with 5 percent Acidity and canning equipment with processing instructions plus follow the directions on package of Sweet Relish Pickle Mix.

**I could give you recipes on canning but I like to follow food safe canning recipes so I recommend you follow these reliable recipes for safe canning. (Links are at the top of this post.)

Since I have an abundance of onions, peppers and cucumbers in my garden, I choose to use the Ball Blue Book on Sweet Pickle Relish. The following are pictures of the process. I hope you will make some too, it is really yummy relish.

 

 

Sweet Pickle Relish (Ball Blue Book)

I made 2 batches and made them separately. (It’s best not to double canning recipes just make them in separate batches.)

Fill canner with water according to directions on canner and start to heat up the water on the stove because this can take a while on medium heat.

Sterilize Pint Jars and Rims.

Pre-paring ingredients

Chop vegetables and measure according to directions in recipe. Then put in food processor and pulse until desired size of your relish pieces.

Salt Brine solution, follow directions.

Ingredients for Relish Syrup, make sure you drain and rinse well the brine vegetables before adding to Relish Syrup.

Simmer according to directions.

Lower bottles and into water and follow processing directions.

I made two batches and it filled 12 half pint jars.

Let the bottles cool for allotted time in the directions and refrigerate jars with lids that did not seal and use within two weeks.

Follow directions on the recipe you choose and the canning process and you will have great success.

Have a great day!

Lindy