Golden Relish is this lovely light-colored relish. Despite the fact that the primary ingredient is apples the strongest flavor in this is the peppers. I love to add it to my soft taco meat for an extra little kick of flavor.
This recipe makes approximately 10 pints of Golden Relish.
8 unpeeled apples
4 1/2 cups sugar
4 cups food processed carrots
4 cups food processed celery
2 green peppers
2 red peppers
2 cups water
2 tablespoons mustard seed
2 tablespoons salt
2 teaspoons celery seed
Prepare Ingredients and Cook Golden Relish:
prepare fruit and vegetables
Core the apples, and peppers. Process all the fruits and vegetables through the food processor. Be sure not to do it for too long or it will become too liquid. You want nice relish-sized chunks.
Combine all the ingredients in a large pot and cook at a simmer until the carrots are tender. This usually takes about 45 minutes.
Canning Golden Relish:
Fill hot pint jars leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your relish has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
If your jar does not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.