It is relaxing to can. I love to look at the jars sitting on the shelf, and I am tempted to not use them so I do not deplete my source of visual enjoyment. The latest addition to my shelf is Green Pepper Relish. I harvested 13 green peppers from the garden and I needed to preserve them, so here is the product. The recipe is very easy.
12 green peppers and 6 onions with 6 hot peppers (optional)
Chop peppers and onions in a processor and pour boiling water over them and let stand.
In a large pot, mix and boil
3 cups vinegar
3 cups sugar
3 TBLS salt
1 TEA celery seed and 1 TEA mustard seed.
Drain peppers, add to vinegar mixture and boil again. Pour into properly prepared jars and process 10 minutes in a water bath canner.
Voila!! Yummy over cream cheese served with crackers, a relish for hot dogs and any number of other uses.