How to Make Sweet Pickle Relish for Canning: A Comprehensive Guide
Making sweet pickle relish for canning involves chopping vegetables, combining them with a brine, cooking the mixture to the correct consistency, and then preserving it in sterilized jars using a water bath canning process for safe, long-term storage. The end result is a delightfully tangy and sweet condiment perfect for burgers, hot dogs, sandwiches, and more.
The Allure of Homemade Sweet Pickle Relish
Sweet pickle relish is a delightful condiment, and making it at home, especially for canning, offers numerous advantages. Not only does it provide a delicious, personalized flavor profile, but it also ensures food safety through proper canning techniques. Unlike store-bought options, you control the ingredients, avoiding artificial preservatives and excessive sodium.
- Flavor Customization: Tailor the sweetness, spiciness, and vegetable combinations to your liking.
- Cost-Effectiveness: Making relish in bulk can be more economical, especially when using homegrown produce.
- Control Over Ingredients: Use organic, locally sourced ingredients for a healthier and more sustainable option.
- Reduced Food Waste: Preserve excess garden vegetables and reduce food waste.
Gathering Your Ingredients and Equipment
Before embarking on your relish-making journey, ensure you have all the necessary ingredients and equipment. Fresh, high-quality vegetables are key to a flavorful relish.
Ingredients:
- Cucumbers: 12 cups, finely diced (about 6-8 medium cucumbers)
- Onions: 4 cups, finely diced (about 2 large onions)
- Bell Peppers: 4 cups, finely diced (mixture of red and green is visually appealing)
- Salt: ¼ cup, canning or pickling salt
- White Vinegar: 4 cups (5% acidity)
- Sugar: 3 cups, granulated white sugar
- Mustard Seeds: 2 tablespoons
- Celery Seeds: 1 tablespoon
- Turmeric: 1 teaspoon
- Ground Cloves: ½ teaspoon
Equipment:
- Large Stainless Steel or Enamel Pot: To cook the relish. Avoid reactive metals like aluminum.
- Canning Jars: Sterilized pint or half-pint jars with lids and bands.
- Water Bath Canner: With a rack to hold the jars.
- Jar Lifter: To safely remove jars from the canner.
- Lid Lifter: To remove lids from hot water.
- Funnel: Wide-mouth funnel to fill jars without spilling.
- Measuring Cups and Spoons: For accurate measurements.
- Cutting Board and Knife: For chopping vegetables.
- Clean Kitchen Towels: To dry jars and wipe spills.
Step-by-Step Relish Making and Canning Process
Follow these steps carefully to ensure a safe and delicious final product.
Prepare the Vegetables: Dice the cucumbers, onions, and bell peppers into small, even pieces. A food processor can speed up this process, but be careful not to over-process.
Salt the Vegetables: Combine the diced vegetables and salt in a large bowl. Cover with crushed ice (optional, but helps to draw out excess moisture). Let stand for at least 2 hours, or preferably overnight, in the refrigerator. This process helps to remove excess water and firm the vegetables.
Rinse and Drain: Drain the vegetables in a colander and rinse thoroughly under cold running water. Press out any remaining excess water. This is crucial for achieving the correct relish consistency.
Combine Ingredients: In the large pot, combine the white vinegar, sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
Add Vegetables and Cook: Add the rinsed and drained vegetables to the boiling vinegar mixture. Reduce the heat to medium and simmer for approximately 20-30 minutes, or until the relish has thickened slightly and the vegetables are translucent. Stir frequently to prevent sticking and scorching.
Prepare Jars and Lids: While the relish simmers, sterilize the canning jars. You can do this by boiling them in the water bath canner for 10 minutes, or by running them through a hot cycle in the dishwasher. Keep the jars hot until ready to fill. Heat the canning lids in simmering (not boiling) water.
Fill Jars: Using the jar lifter, remove a hot jar from the canner or dishwasher. Place the wide-mouth funnel in the jar and carefully ladle the hot relish into the jar, leaving ½-inch headspace.
Remove Air Bubbles: Use a non-metallic utensil (like a plastic knife or bubble remover) to gently press around the inside of the jar to release any trapped air bubbles.
Wipe Jar Rim: Wipe the jar rim clean with a damp cloth to remove any spills or residue.
Apply Lid and Band: Place a heated lid on the jar, ensuring the sealing compound makes contact with the rim. Screw on the band fingertip tight. Do not overtighten.
Process in Water Bath Canner: Carefully place the filled jars into the water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process the jars for the recommended time, based on your altitude:
Altitude (Feet) Processing Time (Pints/Half-Pints) 0 – 1,000 15 minutes 1,001 – 6,000 20 minutes Above 6,000 25 minutes Cool and Check Seals: After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Using the jar lifter, carefully transfer the jars to a towel-lined surface to cool completely for 12-24 hours. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed.
Test the Seals: After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex and remains concave, it is properly sealed. If the lid flexes, it is not sealed and should be refrigerated and used within a few weeks, or reprocessed with a new lid.
Label and Store: Label the jars with the date and contents, and store them in a cool, dark place. Properly canned sweet pickle relish can last for at least one year.
Troubleshooting: Common Mistakes and How to Avoid Them
Even seasoned canners can encounter issues. Here’s how to avoid common mistakes:
- Soft Relish: Insufficient salting and draining, or undercooking, can result in soft relish. Ensure adequate salting, thorough rinsing and draining, and proper cooking time.
- Cloudy Brine: This can be caused by hard water or improper rinsing of the vegetables. Use distilled water if your tap water is hard, and ensure the vegetables are thoroughly rinsed.
- Jars Not Sealing: Improper headspace, a dirty jar rim, or a faulty lid can prevent proper sealing. Ensure proper headspace, wipe the jar rim clean, and use new lids each time.
- Spoilage: Inadequate processing time, contaminated equipment, or improper sealing can lead to spoilage. Adhere to the recommended processing times, sterilize equipment thoroughly, and verify proper sealing.
Frequently Asked Questions (FAQs)
Can I use different types of vinegar?
While white vinegar is traditionally used, you can experiment with other vinegars like apple cider vinegar for a slightly different flavor. However, ensure the vinegar has at least 5% acidity for safe canning. Different vinegars will impact the flavor profile, so adjust other ingredients accordingly.
Can I reduce the amount of sugar?
Yes, you can reduce the amount of sugar, but remember that sugar acts as a preservative. Reducing it significantly may affect the relish’s shelf life and texture. Consider using a sugar substitute approved for canning, but be aware that it may alter the flavor.
Can I add other vegetables?
Absolutely! Carrots, cauliflower, and green beans can be added to the relish. Ensure they are finely diced and added with the other vegetables. Remember to adjust the cooking time as needed to ensure all vegetables are cooked through.
How long does the relish need to cool before testing the seals?
Allow the jars to cool completely, which usually takes 12-24 hours. Avoid disturbing the jars during this time. Checking the seals prematurely can give a false reading.
What happens if a jar doesn’t seal?
If a jar doesn’t seal within 24 hours, it’s not shelf-stable. You have two options: refrigerate the relish and use it within a few weeks, or reprocess the relish with a new lid.
Is it safe to reprocess a jar of relish?
Yes, it is safe to reprocess a jar of relish within 24 hours of the initial processing. Check the jar for any signs of spoilage before reprocessing. Use a new lid and follow the same processing time as before.
Can I use previously used canning lids?
No, it is not recommended to reuse canning lids. The sealing compound is only designed for one-time use. Using previously used lids can lead to improper sealing and spoilage. However, you can reuse the canning bands if they are in good condition (no rust or dents).
Why is it important to use canning salt and not table salt?
Canning salt is pure sodium chloride without any additives like iodine or anti-caking agents, which can cause discoloration or cloudiness in the relish. Table salt can be used as a substitute if canning salt is unavailable, but it’s important to use non-iodized table salt.
What does “headspace” mean, and why is it important?
Headspace refers to the empty space between the top of the relish and the underside of the lid. It is crucial for creating a proper vacuum seal. Too much headspace can result in insufficient vacuum, while too little headspace can cause the relish to spill out during processing and prevent a good seal.
How should I store the canned relish?
Store the canned relish in a cool, dark, and dry place. Avoid storing them in direct sunlight or near heat sources, as this can affect the quality and shelf life of the relish.
How long does the relish last after opening?
Once opened, store the relish in the refrigerator and consume it within 2-3 weeks for the best quality and flavor.
Can I adjust the amount of spices used?
Yes, you can adjust the amount of spices to your liking. Taste the relish as it simmers and add more spices as needed. However, be careful not to overdo it, as the spices can become overpowering. Remember that adjusting ingredient quantities may impact the final outcome, so make small changes initially.