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Yield: About 4 pint jars
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Making and canning your own hot relish, Dixie Relish or Fall Garden Relish (they are all very similar) is easy and safe. This is traditional recipe found in many canning books like the Ball Blue Book and the USDA's National center for Home food Preservation.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. If you don't have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil. The c water bath processing includes time to sanitize the jars again, so this step is really just a pre-cleaning step, not the final assurance of sterilization.
Be sure to let it go through the rinse cycle to get rid of any soap!
Fill the canner about 1/2 full of water and start it heating (with the lid on).
Put the lids into the small pot of boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
Just rinse the vegetables in cold water to remove any dirt or bugs!
Chop the vegetables as finely as you like in a relish. Typically 1/8 to 1/4 inch pieces.
Sprinkle the chopped vegetables with the 3 tablespoons salt. Mix well then cover and let stand for 4 to 6 hours in the refrigerator.
Drain off the liquids and discard (the liquid). If you are on a low salt diet, rinse the veggies in a sieve with cold water and drain.
Combine the vinegar, sugar and spices in a pot and mix well. Simmer the mixture over medium heat for 10 minutes.
Add vegetables; simmer another 10 minutes. After the 10 minutes of simmering, raise the heat to bring to a boil.
Once it reaches a boil, remove from the heat and start filling the jars.
Ladle the boiling hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 minutes. If you are located more than 1,000 ft above sea level, see the table below:
|Recommended process time for Fall Garden Relish in a boiling-water canner.
|Process Time at Altitudes of
|Style of Pack
|0 - 1,000 ft
|1,001 - 6,000 ft
|Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 2006.
Reviewed May 2009.
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the Ball Blue Book
most recent version of
the Ball Blue Book of Home Canning