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.