let's make sweet relish this is how I
make it I make it every couple years I
put it up in canning jars make if
you use this and make this make it at
your own risk I'm saying that because I
do not use the approved FDA way of
canning so I'm gonna use some vinegar
back here sugar
canning salt celery sea cucumbers onion
carrots and a red bell pepper and let's
get started what I do is I cut mine
through a grinder my sister who's this
is her recipe that she used as a food
processor I cut my cucumbers into
quarters and then I take some of the
seeds out like I did here I just cut it
out real quick
I don't obsess over it or anything
and then put it through the grinder and
I want 7 cups
of chopped up cucumber I have I have my
cucumber
all chopped up or ground up I'm going to
add four tablespoons of canning salt
it's a finely ground salt mix this in
and you can do this in your sink but I'm
going to show you this way I'm going to
put it through a strainer with a paper
towel put this mixture in here and we're
going to drain the water out and let
this salt soak in there for three hours
if I ground up my onion like that I'm
gonna add it to the mix two cups of
onion I may only have about a cup and a
half of onion that's okay measurements
don't have to really be perfect or
anything but you know kind of close and
next I'll do my carrot and red bell
pepper next I'm going to take the
drained of cucumber and onion put it in
our pot mid good-sized pot if there are
way all the juice because it's salty a
lot of the salt goes away
and I'm going to add the carrot about
two cups of carrot and the red bell
pepper you could use all carrot you can
use all red bell pepper the juice for
that I'm gonna save cuz that never got
salted sorry should have everything
measured out I had two cups of vinegar
1 tablespoon of celery seeds and 5 cups
of sugar yes 5 cups I'm going to turn
the heat on and let this get hot the
mixture has come up to a bubble here and
when you stir it it comes up to a bubble
fairly quickly so it's pretty hot see
it's starting to bubble again now we're
going to cook this for 25 minutes and
over here we need to get this little pot
started of water I'm going to turn it to
low to get this hot now that I've set my
timer for 25 minutes I'm going to turn
my oven on and these are my canning jars
I'm going to turn it on to 215 degrees
or 225 anywhere around there and get
these all hot they're clean but the heat
will sanitize them
this is boiled for 25 minutes like that
simmered I'm going to turn it to low and
keep it hot over here in this pot I will
put my canning lids as you see the water
has bubbles in it and it's hot it's not
boiling or anything I put four in there
to start you know I want those to be in
there at least two minutes up to 10
minutes here's one of my jars directly
out of the oven I use tongs to get them
out
you need a
a one of these funnel it's specifically
made for candy then you want to fill
your jar
I'm going to figure your jar fairly full
it's where it's a half inch to a quarter
inch or so below the top
okay
I like to wipe off the top the way M of
the top you don't take my sterilized lid
put that on there and the ring just
tighten it that's where it's fairly
tight just a little bit tight there you
go and set it off to the side and do
that to the rest of your jars did you
hear that that was just one of them
sealing itself that little pop sound all
of my four jars that I'm a sealed and
the other way you can tell if they're
sealed is you can feel the indent if
it's not indented
don't push it down don't ever touch it
until these are really cold and you feel
like I never sign that they're sealed is
that rings come off like you never even
tightened them then just very loose so
this made these four jars and then plus
a little extra it's what it looks like
it's really sweet just like I like it we
have to last a couple years sealed up if
you open one and it doesn't smell right
then of course you would never want to
use it but anyway thank you so much for
watching
