Antipasto Relish and a Ball® Home Preserving Kit Giveaway
A delicious Antipasto Relish and a Ball® Home Preserving Kit Giveaway – perfect for preserving natures bounty.
Antipasto Relish and a Ball® Home Preserving Kit Giveaway A delicious Antipasto Relish and a Ball® Home Preserving Kit Giveaway – perfect for preserving natures bounty. |
| Servings | Prep Time |
| 3litres | 15min |
| Cook Time |
| 1.20hours |
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Ingredients
- 7 whole black peppercorns
- 4 bay leaves
- 3/4cups white vinegar
- 1cup lightly packed brown sugar
- 2tablespoons salt
- 4 garlic clovesfinely chopped
- 1tablespoon dried oregano
- 6medium ripe tomatoesblanched, peeled, cored and chopped
- 3 bell peppers of different coloursseeded and chopped
- 2 carrotspeeled and diced
- 1stalk celerydiced
- 1large onioncoarsely chopped
- 6500ml Ball® mason jarswith lids and bands
Instructions
- Tie peppercorns and bay leaves in a square of cheesecloth, creating a spice bag.
- 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.
- Prepare boiling water canner. (I used a large pot with hot water) Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 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.
- 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.