Contributed by Diane S.
9 cups peeled, finely chopped Granny Smith apples
2 cups finely chopped red bell pepper (about 2 large)
1/2 cup finely chopped onion
4 jalapeņo peppers, unseeded and minced
1 cup firmly packed brown sugar
3/4 cup apple cider vinegar (5% acidity)
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat to
medium and simmer 5 minutes, stirring occasionally.
Pour relish into hot jars at once, filling to 1/2 inch from top; wipe jar
rims. Cover at once with metal lids, and screw on bands. Process in
boiling water bath 15 minutes.
Yield: 7 half-pints.
Note: Unprocessed Texas-Apple Relish may be refrigerated in an airtight
container up to 1 month.
September 98 Recipes