Wrap pickling spice in several layers of cheesecloth. Tie to secure and add to pot.
¼ cup pickling spice
Add sugar and vinegar
4 cups sugar, 4 cups white vinegar
Heat over medium heat until mixture begins to simmer
Simmer for 30 minutes and then remove spice packet. Discard spice packet.
To Can
While the relish is still hot, ladle into clean canning jars leaving ½ inch headspace
Wipe rims with a clean cloth
Add clean lid and ring
Place in a water bath canner with hot water
Place lid on canner and bring to a boil
Boil pint jars for 15 minutes, adding additional time for your elevation (see chart below)
Once time is finished, turn off heat and remove lid to canner
Keep jars in hot water for an additional 5 minutes to help avoid syphoning of the liquid from the jars
Remove jars and place on a cooling rack
Allow jars to fully cool for at least 12 hours before touching
Check seals, remove rings and wash jars. Label and store in a cool, dark pantry
Notes
Weight given for tomatoes and apples are amount needed after they've been cored. You can weigh them before coring and peeling to get an estimate of how much you'll need.
This recipe makes a large amount of relish yielding between 28-30 cups. You can halve the recipe if desired.
A food processor makes cutting all the veggies easy. If you don't have a food processor, you can hand chop everything. Cut into a very small mince.
It's good to have a bit of texture left with all the veggies
Be certain to use pickling salt, not table salt
The flavors of the relish continue to develop after the relish cools
Use clean canning jars that have been washed in hot soapy water and rinsed well
Wash your canning lids well. The lids do not need to be boiled prior to using.
Keep everything clean when canning
If a jar didn't seal, you can refrigerate and use right away
Always adjust processing times for your elevation: