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Canning Fall Garden Relish


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Canning Fall Garden Relish

  • 1 quart chopped cabbage (about 1 small head)
  • 3 cups chopped cauliflower (about 1 medium head)
  • 2 cups chopped green tomatoes (about 4 medium)
  • 2 cups chopped onions
  • 2 cups chopped sweet green peppers (about 4 medium)
  • 1 cup chopped sweet red peppers (about 2 medium)
  • 3 3/4 cups vinegar (5%)
  • 3 tablespoons canning salt
  • 2 3/4 cups sugar
  • 3 teaspoons celery seed
  • 3 teaspoons dry mustard
  • 1 1/2 teaspoons turmeric

Yield: About 4 pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Combine washed chopped vegetables; sprinkle with the 3 tablespoons salt. Let stand 4 to 6 hours in the refrigerator. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer another 10 minutes. Bring to a boil.

Pack boiling hot relish into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Fall Garden Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20



Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.