Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
Hot Pack only
Combine vegetables in a large bowl.
Sprinkle with salt and cover with cold water.
Let stand 2 hours.
Drain well, pressing out excess water.
Mix sugar, vinegar, and spices and bring to a boil.
Add well-drained vegetables to vinegar mixture. Simmer 10 minutes.
Pack into hot jars, leaving 1/4” headspace.
Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Processing Times for Water Bath Canner (Hot Pack)Altitude - Half-Pints 0-1,000 ft - 10 minutes1,001-3,000 ft - 15 minutes3,001-6,000 ft - 20minutesAbove 6,000 ft - 25 minutes
Adapted from: Ball Blue Book
Last Updated: 9/30/2021
Keyword Home Canning, sweet pickle relish, Waterbath Canning
Recipe can be found at SimplyCanning.com https://www.simplycanning.com/pickle-relish/