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Canning Oscar Relish

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Canning Oscar Relish

  • 8 cups chopped fresh peaches ( about 12 large)
  • 8 cups chopped ripe tomatoes (about 12)
  • 2 cups diced green sweet peppers (2 large)
  • 1 tablespoon red hot pepper, ground (1 pepper)
  • 2 cups ground onions (about 6)
  • 4 cups light brown sugar (firmly packed)
  • 2 cups cider vinegar (5%)
  • 1 1/2 teaspoons canning or pickling salt
  • 4 tablespoons pickling spice, tied in cheesecloth bag

Yield: About 6 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: Peel and pit peaches. Chop into small pieces. Peel and chop tomatoes into 1/2 inch pieces. Remove stem and seed from peppers and dice into 1/4 inch pieces. Peel onions and grind in food chopper. Grind red hot peppers.

Combine all ingredients in 10 quart saucepan. Cook and stir about 1 1/2 to 2 hours, until it reaches desired thickness.

Pack in 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.

Variation - Use two small hot peppers if you like a hotter relish. For milder relish, substitute Tabasco to taste (1/2 to 1 teaspoon) for the peppers.

Table 1. Recommended process time for Oscar 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.